Pretzels are surprisingly easy to make … once you understand the science behind them and know how to add-in one key step – bathing the prepared dough in a bath of baking soda – to ensure they end up brown and crispy on the outside while remaining soft and moist inside.
1) proof your yeast; 2) add yeast to flour
3) leave dough to double in a warm oven for an hour; 4) Blee tamps down the dough
5) prepare a baking soda bath with 5 cups of water and 3/4 cup of baking soda; 6) split the dough into 8 even rounds
7) roll out the dough until it is about 24 inches long and then shape into the classic pretzel shape; 8) drop in baking soda bath for about 30 seconds and arrange on a baking sheet