Soft Pretzels

Steps

1. Combine the warm water in a tall, lidded 6-qt container. Stir in yeast then add the sugar, olive oil, salt, and flour.
2. Stir with a sturdy spoon for 15 seconds until a shaggy mass forms. Wet your hand and squeeze the dough until it is homogenous.
3. Cover and rest at room temperature for 20-25 minutes or until the dough has risen by about 50%.
4. Refrigerate overnight (or ferment 90 minutes more at room temperature for same-day use). The dough can stay in the fridge up to 7 days.
5. Divide dough into eight 150 g pieces; preshape into 8-inch cigars; rest 10 minutes.
6. Boil the water with the baking soda.
7. Roll each piece to a 24”/60cm tapered rope; twist into a pretzel.
8. Boil 10 seconds per side, transfer to an oiled sheet tray, salt generously, and bake 18–22 minutes at 425 °F/220C.