In your bread machine or stand mixer add in all your dough ingredients in the order listed. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 12 titled “Leaven Dough”.

If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. If the dough seems too sticky, add in a tablespoon of flour until coming together nicely. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour or until dough has visibly increased in size.

Remove your dough onto a non floured surface and shape into a ball. Cover with a damp towel for about 30 minutes.

Grab a bench scraper or knife and divide the dough into 4 equal pieces. Take each piece and roll it into a long rope. If sticky, roll it on a lightly floured surface. I roll mine until the rope girth is about an inch. This can be varied, depending on if you want a thick or thin pretzel bite.

Preheat your oven to 400 degrees.

Cover your dough ropes with a damp towel again and bring 10 cups of water and your baking soda to a boil on the stove. Ready a large baking sheet with parchment paper. Take a rope a cut small pieces of dough along the entire thing using the knife or bench scraper. Place all the dough pieces from that rope into your boiling water and let them boil for no more than 10-15 seconds. Basically, put them in and take them out, using a large spoon with holes to let go of water or a sieve. If they boil too long, they will taste too bitter from the baking soda! Place them onto your parchment lined baking sheet.

Repeat this to all your dough ropes. If needed, do this in 2 batches so you do not overcrowd the pan. Optional, but sprinkle some parmesan and sea salt on top before baking.

Bake for 15 minutes or until very brown.

Eat these fresh and hot out of the oven. They pair great with mustard dips, good soups or even on their own!

Store in an airtight container for up to 5 days. Reheat to enjoy again! I like reheating these in the oven for the best flavour and texture but a microwave or toaster oven works too.