Crazy Dough Pretzels

The Crazy Dough Pretzels recipe begins with dividing a proofed dough into eight balls that are rolled and shaped into 20-24 inch twisted pretzels. The shaped dough is briefly poached in boiling water with baking soda for 30 seconds, a crucial step to produce the characteristic firm skin and pretzel taste. After draining, the pretzels are placed on a baking sheet, brushed with beaten egg, and sprinkled with sea salt before baking at 450°F (225°C) until golden brown.

This method creates pretzels with a chewy interior and a crisp, salty crust. The boiling step is key to achieving authentic pretzel texture and flavor. Serving follows immediately after baking to enjoy the contrast of textures and the fresh-baked aroma.