Bretzel

A traditional German pretzel with a soft and chewy texture, topped with coarse salt.

Ingredients - Serves 8

In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture.
Stir until a dough forms, then transfer to a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring water to a boil. Add baking soda and stir until dissolved.
Divide the dough into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
Carefully dip each pretzel into the boiling water mixture for 30 seconds, then transfer to the prepared baking sheet.
Sprinkle the pretzels with coarse salt and bake for 12-15 minutes or until golden brown.
Remove from the oven and let the pretzels cool slightly before serving.