Dough:
2.5 c. unbleached, all purpose flour
0.5 teaspoon salt
1 teaspoon sugar
2.25 teaspoon regular instant yeast
7/8 to 1 c. warm water, to form a soft dough
Topping:
0.5 c. warm water
2 tablespoons baking soda
Coarse, kosher, or pretzel salt
3 tablespoons unsalted butter, melted
Savory topping of your choice
Place dry dough ingredients in work bowl of a food processor with a steel blade. Process 5 sec. Add water and process for 7-10 sec. until dough starts to clear the sides of the bowl. Process 45 sec. Transfer dough to a lightly greased bowl and allow to rest at room temp. for 30 minutes.
Preheat oven to 500f and prepare a greased or parchment-papered baking sheet. Transfer dough to a lightly greased work surface and divide into 8 equal lumps, about 70g or 2.5 ounce each. Allow pieces to rest, uncovered, for 5 minutes.
Meanwhile, combine 0.5 c. warm water with the baking soda in a shallow bowl, making sure the soda is dissolved thoroughly.
Roll each piece of dough into a rope shape (28-30 in.) and twist into a pretzel [if the dough is reluctant to stay contorted, try rolling it out as best you can, letting it sit in that shape for 5 minutes or so, and returning]. Dip each pretzel in the baking soda wash and place them on the baking sheet, dipped side up. Sprinkle with salt (unless you’re using one of the salty savory toppings). Bake 8-9 minutes, until pretzels are golden-brown on top. Reverse baking sheets halfway through. Upon removal, brush with melted butter and sprinkle with savory topping.
Yields 8 pretzels.