Ingredients:

  • 2 cups all-purpose flour
  • 1 packet (2¼ tsp) active dry yeast
  • 1 cup warm water (about 110°F or 43°C)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tbsp baking soda
  • Coarse sea salt, for sprinkling
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a bowl, dissolve the yeast and sugar in warm water; let it sit until frothy (about 5 minutes). Stir in flour and salt until combined. Knead for 5-7 minutes until smooth.
  2. Divide dough into 12 equal pieces. Roll each piece into a long rope (about 20 inches). Twist each rope into a pretzel shape and place on a parchment-lined baking sheet.
  3. In a large pot, bring 5 cups of water to a boil. Stir in baking soda. Briefly boil each pretzel for about 30 seconds, then return to the baking sheet. Sprinkle with coarse salt.
  4. Preheat oven to 400°F (200°C). Bake pretzels for 12-15 minutes or until golden brown.
  5. In a saucepan, combine brown sugar, heavy cream, butter, and salt. Bring to a boil over medium heat, stirring constantly until smooth. Lower heat and stir in vanilla extract. Allow to cook for an additional 2 minutes.
  6. Let the pretzels cool slightly, then dip each pretzel into the caramel sauce, allowing excess to drip off. Place dipped pretzels on a cooling rack to set for about 10 minutes.