SOFT BUTTERY PRETZELS AND BITES
Record: DAT-0014 / Revision A
Status: Canonical current standard; complete mall-style batch

YIELD: 8 large pretzels or about 60–72 bites.

DOUGH
1 1/2 cups (355 g) warm water, 105–110°F; 2 1/4 tsp (7 g) active dry yeast;
2 Tbsp (25 g) light-brown sugar; 2 Tbsp (28 g) melted butter; 1 tsp fine salt;
4–4 1/2 cups (480–540 g) all-purpose flour.

BATH AND FINISH
8 cups water; 1/2 cup baking soda; coarse pretzel salt; 4 Tbsp melted butter.

METHOD
1. Mix water, sugar, and yeast; rest 5–10 minutes. Add butter, salt, and 480 g flour.
2. Knead 6–8 minutes, adding only enough reserved flour for a soft, slightly tacky dough.
3. Cover and rise 45–60 minutes, until doubled.
4. Heat oven to 425°F. Shape 8 large pretzels from 24–30-inch ropes, or cut 3/4-inch ropes into 1–1 1/2-inch bites.
5. Bring water to a gentle boil and carefully add baking soda in portions. Bathe pretzels 20–30 seconds or bites 15–20 seconds.
6. Salt immediately. Bake large pretzels 10–13 minutes or bites 8–10 minutes, until deep golden.
7. Brush with melted butter as soon as they leave the oven.