Soft Pretzels made at home

bake a batch of pretzels from scratch, then serve the pretzels to guests while the treats are still warm with Bavarian beer and plenty of mustard.

blog.williams-sonoma.com/weekend-project-soft-homemade-pr...

note: Note: The baking soda added to the boiling water makes a massive difference in these pretzels. It’s what helps them turn gorgeous and brown, so don’t skip it.

1 cup (8 fl. oz./250 ml.) warm water (110 degrees F/43 degrees C)

1 package (2 ¼ tsp.) active dry yeast

1 Tbs. sugar

3 Tbs. olive oil, plus more if needed

3 ¼ cups (16 ½ oz./515 g.) all-purpose flour

1 tsp. kosher salt

⅓ cup (2 ½ oz./75 g.) baking soda

Coarse salt for sprinkling

Grainy mustard for serving

Directions at blog.williams-sonoma.com

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