Instructions

• In a large bowl combine 1½ cups warm water (105°–115°F), 2¼ teaspoons yeast, and 2 tablespoons barley malt syrup. If using active dry yeast, let sit 8–10 minutes until foamy. If using instant yeast, stir and let sit about 1 minute (it does not require full proofing).
• Whisk ½ teaspoon Kosher salt and 2 tablespoons melted unsalted butter (slightly cooled) into the yeast mixture.
• Add the 4 cups all-purpose flour gradually, about 1 cup at a time, stirring with a wooden spoon until a shaggy dough begins to form. You may not need the full 4 cups.
• Turn the dough onto a lightly floured surface and knead by hand for about 6 minutes, adding small pinches of the remaining flour only if the dough becomes wet to the touch. The dough should be smooth and slightly tacky but not sticky.
• Cover the dough with a kitchen towel and let it rest for 10 minutes.
• Cut the dough into 12 equal pieces. Working with one piece at a time, roll it into a roughly 20-inch rope. Form a pretzel shape by lifting both ends, twisting them together about halfway down, then pressing the ends onto the circular bottom to secure. Repeat with remaining pieces.
• Preheat the oven to 400°F. While the oven heats, bring 8 cups water to a boil in a large pot. Carefully add ½ cup baking soda and stir until dissolved.
• Working in batches, gently lower the shaped pretzels into the boiling baking-soda water and cook for 25–30 seconds. Use a slotted spatula to lift them out and let excess water drip back into the pot.
• Place the partially cooked pretzels on baking sheets lined with silicone baking mats or parchment paper. Sprinkle each pretzel with coarse sea salt.
• Bake the pretzels in the preheated 400°F oven for 15 minutes, switching the baking sheets and turning them around after about 10 minutes, until the pretzels are deeply golden.
• Remove the pretzels from the oven, transfer to a rack, and let rest at least 10 minutes before serving.