Ingredients:

  • 1 ½ cups Warm Water (105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 2 tablespoons packed Brown Sugar
  • 4 to 4 ½ cups All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 4 tablespoons Unsalted Butter, melted
  • 8 cups Water (for boiling bath)
  • ½ cup Baking Soda (for boiling bath)
  • 4 tablespoons Unsalted Butter (for glaze)
  • 2 cups Powdered Sugar, sifted
  • 1 ½ teaspoons Chili Powder
  • ½ teaspoon Cayenne Pepper
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 2–4 tablespoons Milk or Water (for thinning glaze)
  • Flaky Sea Salt (Optional topping)

Instructions:

  1. Activate Yeast: In a small bowl, mix warm water, yeast, and brown sugar. Let stand 5–10 minutes until foamy.
  2. Make the Dough: Combine flour and salt. Add the yeast mixture and melted butter. Mix until shaggy, then knead for 5–7 minutes until smooth and elastic.
  3. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1 hour).
  4. Shape Pretzels: Punch down the dough. Divide into 10–12 pieces. Roll each piece into a long rope (about 20–24 inches). Twist the rope into a pretzel shape and pinch the ends securely onto the bottom loop.
  5. Prepare Bath & Oven: Preheat oven to 425°F (220°C). In a large saucepan, bring the 8 cups of water and baking soda to a rolling boil.
  6. The Quick Dip: Working in batches of 2–3, gently lower the shaped pretzels into the boiling bath for exactly 30 seconds per side (1 minute total). Use a slotted spoon to remove, allowing excess water to drain.
  7. Bake: Place dipped pretzels on parchment-lined baking sheets. Sprinkle immediately with flaky sea salt, if using. Bake for 12–15 minutes until deep golden brown.
  8. Prepare Glaze: While pretzels bake, whisk together all glaze ingredients (melted butter, sifted sugar, spices, syrup, vanilla). Add milk/water gradually until the glaze is pourable but thick enough to coat.
  9. Glaze & Serve: Remove hot pretzels from the oven. Let cool for 5 minutes on the rack. Drizzle or lightly brush the warm glaze over the pretzels. Allow the glaze to set slightly before serving warm.