Pretzel Lembut Panggang

Instructions

1. In a stand mixer, add 1 cup warm water and 2 teaspoons active dry yeast. Allow the yeast to proof and become bubbly about 5 minutes.
2. With the dough hook attached, mix in ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time. If the dough is too dry add in 1 additional tablespoon of water.
3. Remove the dough from the bowl and knead it into a ball. Place the dough into a large bowl and add 1 tablespoon vegetable oil on top. Cover the bowl with a towel and allow the dough to rise until doubled in size.
4. Preheat the oven to 450 degrees Fahrenheit. Divide the dough into 6 equal pieces. Roll each piece into a long rope and then twist it into a pretzel shape. *See photos.
5. Line two baking sheets with parchment paper. Add 2 cups hot water and ¼ cup baking soda together in a medium-sized bowl. Dip each pretzel into the water mixture and place them onto the baking sheets. Sprinkle the top with coarse salt for topping.
6. Bake for 8-10 minutes or until the tops are golden brown. Serve with my homemade cheese sauce on the side!