How to make Perfect Homemade Soft Pretzels

Combine warm water, sugar, and kosher salt in a medium-sized bowl and stir until dissolved. Sprinkle the yeast on top and let it sit for 5 minutes until it starts to foam.

Add flour and melted butter to the yeast mixture. Mix until combined and the dough begins to pull away from the sides of the bowl.

Knead the dough (either by hand on a floured surface or using a mixer with a hook attachment) for about 5 minutes until it's smooth and elastic.

Clean out the bowl, then oil it lightly. Return the dough to the bowl, cover with a clean towel, and let it rise in a warm, draft-free place for about an hour, or until it has doubled in size.

Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper and lightly oil them.

When the dough has risen, turn it out onto a lightly floured surface and divide it into 12 equal pieces.

Roll out each piece of dough into a long rope. Form each rope into a pretzel shape.

In a large pot, bring 10 cups of water and the baking soda to a rolling boil.

One by one, carefully boil the pretzels for 30 seconds each (about 2 at a time). Remove them with a slotted spoon and place them onto the prepared baking sheets.

Brush the top of each pretzel with the beaten egg yolk and water mixture, then sprinkle with coarse salt.

Bake for 12-14 minutes, or until the pretz are golden brown in color.

Let the pretzels cool on a wire rack for a few minutes before serving. If desired, serve them with mustard or beer-cheese dip. Enjoy!