The Office Pretzel Day Kit

MAKE DOUGH

Using the dough hook attachment, turn on mixer to lowest speed. Add 3 cups flour, one cup at a time, until fully incorporated. Once flour is incorporated and dough is shaggy, add melted ghee and 2 tsp kosher salt (from your pantry). Mix on low speed until fully combined and dough forms into a smooth ball, 5-8 minutes (if dough seems sticky, sprinkle in 1 TBSP of remaining flour).

REST DOUGH & PREP

Cover dough with paper towels to rest, 5-10 minutes. Meanwhile, adjust racks to top and middle positions and preheat oven to 450 degrees. Line two baking sheets with parchment paper.

FORM PRETZELS

On a clean work surface, halve dough; roll each half into two large logs. Cut each log crosswise into six pieces (you’ll have 12 pieces total). Roll each piece of dough into a long snake, about 18 inches long; form a long U shape. Working with one piece of dough at a time and starting 5 inches down from top of dough, cross one end of dough over the other end; fold dough back down to form a pretzel shape. Set aside.

BOIL PRETZELS

In a large pot, bring baking soda and 8 cups water to a boil over high heat. Once water is boiling, working one at a time, use a slotted spoon to submerge pretzels in boiling water for 20 seconds. Gently remove pretzels from water and place on prepared baking sheets (you’ll have six pretzels per baking sheet). Immediately sprinkle with coarse sea salt. TIP: You may need to re-form your pretzels into their original shape!

BAKE PRETZELS

Bake pretzels on top and middle racks, 15-20 minutes, swapping rack positions after 10 minutes. TIP: The darker the pretzel, the firmer the outside. For a New York–style pretzel, look for a rich chocolaty color; for a softer, mall-style pretzel, look for a golden-brown color.