Fresh Soft Pretzels

Begin by pouring 1 and a quarter cups of warm liquid into a medium-sized container. Allow the water to reach room temperature, as this will help the yeast activate more efficiently; let it sit for 10 minutes until it becomes frothy.

Next, combine the flour, half a cup of granulated sugar, and salt in a large bowl. Create a central depression in the mixture; then, slowly pour in the yeast-infused water and add a tablespoon of oil. Mix everything together until you have a cohesive dough; if the mixture seems too dry, add one or two more tablespoons of water to achieve the right consistency.

Now, knead the dough until it becomes smooth and pliable; this should take around 7 minutes. To prevent sticking, lightly coat a large bowl with oil and place the dough inside; cover it with plastic wrap and let it rise in a warm environment until it has doubled in size, approximately one hour.

Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Grease two baking sheets with a small amount of oil to prevent sticking.

In a separate bowl, combine 4 cups of hot liquid with baking soda; stir until the soda is fully dissolved and set it aside.

Take the dough out of its container and divide it into 12 equal pieces. Roll each piece into a rope shape and twist it into the classic pretzel form.

Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place it on the prepared baking sheets. Sprinkle with kosher salt to add a touch of flavor.

Finally, bake the pretzels in your preheated oven until they are golden brown, approximately 8 minutes.