Ingredients:

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm water (110°F to 115°F)
  • 2 tablespoons granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted
  • 10 cups water for boiling solution
  • 2/3 cup baking soda for boiling solution
  • 1/4 cup coarse sea salt for topping
  • Zest of 1 large lemon for topping
  • 2 tablespoons fresh dill, finely chopped for topping

Instructions:

  1. In a small bowl, dissolve yeast and sugar in warm water. Let it sit until frothy (about 5 minutes). In a large mixing bowl, combine flour and kosher salt. Add melted butter and yeast mixture to the flour combination. Mix until combined. Knead dough on a floured surface for about 5 minutes until smooth.
  2. Place dough in a greased bowl; cover with a damp cloth. Let rise in a warm place for about 1 hour or until doubled in size.
  3. Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
  4. Punch down risen dough and divide it into equal pieces (about twelve). Roll each piece into long ropes (~18 inches) and twist into pretzel shapes.
  5. In a large pot, bring water to boil and add baking soda carefully. Boil each pretzel for about 30 seconds on each side before removing with slotted spoon. Place boiled pretzels on prepared baking sheets.
  6. Brush each pretzel with melted butter. ,Sprinkle coarse sea salt evenly over top along with lemon zest and chopped dill.
  7. Bake pretzels in preheated oven for 12–15 minutes or until golden brown.