Step 1: Proof the Yeast

In a large mixing bowl, combine the warm water (make sure it’s between 105-115°F), yeast, and sugar. Stir gently and let it sit for 5-7 minutes until the mixture becomes foamy and bubbly on top. This means your yeast is active and ready to go! If it doesn’t foam, your yeast may be dead or your water was too hot—start over with fresh yeast and properly-tempered water.

Step 2: Make the Dough

Add the salt and melted butter to the yeast mixture and stir to combine. Begin adding the flour one cup at a time, stirring with a wooden spoon after each addition. After about 3½ cups of flour, the dough will become too stiff to stir. At this point, turn it out onto a lightly floured surface and knead in the remaining flour by hand (or use a stand mixer with a dough hook). Knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time.

Step 3: First Rise

Lightly grease your mixing bowl with butter or oil. Form the dough into a ball and place it in the greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. A warm oven (turned off) or a sunny spot works great!

Step 4: Divide and Shape

Once risen, punch down the dough to release air bubbles. Turn it out onto your work surface and divide it into 8 equal pieces (each piece should weigh about 115-120 grams if you’re using a scale). Roll each piece into a rope about 20-22 inches long. To shape into a pretzel: form a U-shape, cross the ends over each other twice to create a twist, then bring the twisted ends down and press them onto the bottom curve of the U to form the classic pretzel shape. Place shaped pretzels on a parchment-lined baking sheet while you finish the rest.

Step 5: Prepare the Baking Soda Bath

Preheat your oven to 425°F. In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda (it will bubble up, so add it slowly!). Reduce heat to maintain a gentle boil.

Step 6: Boil the Pretzels

Working with 2-3 pretzels at a time, carefully place them in the boiling baking soda water using a slotted spoon or spider strainer. Boil for 30 seconds on each side (60 seconds total). Remove with the slotted spoon, letting excess water drip off, and place on a parchment-lined baking sheet. The pretzels should have a slightly shiny appearance after boiling. Repeat with remaining pretzels.

Step 7: Bake

Place the baking sheets in your preheated 425°F oven and bake for 12-15 minutes, or until the pretzels are deep golden brown. They should look beautifully caramelized with that signature pretzel color. If baking two sheets at once, rotate them halfway through for even browning.

Step 8: Add the Cinnamon Sugar

While the pretzels are still hot from the oven, immediately brush them generously with melted butter, making sure to coat all surfaces. In a shallow bowl, mix together the sugar and cinnamon. While the pretzels are still warm and buttery, dip both sides into the cinnamon-sugar mixture, pressing gently so it adheres well. You can also sprinkle the cinnamon sugar over the buttered pretzels if you prefer.

Step 9: Serve

Enjoy your cinnamon sugar pretzels while they’re still warm for the best texture and flavor! They’re absolutely heavenly fresh from the oven.