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1
Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.
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2
Set aside until the yeast has dissolved and the mixture is slightly bubbly, about 5 minutes.
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3
(If the mixture does not bubble, either the water was not at the correct temperature or the yeast is old.)
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4
Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
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5
Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps.
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6
Once the yeast mixture is ready, dump in the flour mixture, place the bowl on the stand mixer fitted with a dough hook, and mix on the lowest setting until the dough just comes together, about 1 minute.
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7
Increase the speed to medium and knead until the dough is elastic and smooth, about 8 minutes.
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8
Form the dough into a ball, place it in the oiled mixing bowl, and turn to coat in the oil.
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9
Cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in size, about 30 to 35 minutes.
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10
Line 2 baking sheets with parchment paper and coat the paper with vegetable oil.
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11
Place a piece of plastic wrap (the same length as the baking sheet) over the oil on each sheet and press to coat; set the baking sheets aside.
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12
Once the dough has risen, punch it down and knead it until its smooth and springs back when poked, about 1 minute.
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13
Using a dough scraper or knife, divide the dough into 16 equal pieces (about 1 1/2 ounces each).
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14
Place the pieces spread apart underneath the plastic wrap on the prepared baking sheets (8 per sheet).
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15
Working with 1 piece at a time, roll a 16- to 18-inch-long rope.
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16
Hold one end of the rope in each hand and cross the two ends.
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17
Cross them again to form a twist.
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18
Lay the twisted end over the opposite side of the rope and press gently to adhere.
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19
Lift up the oiled plastic wrap, transfer the pretzel to the baking sheet, and cover.
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20
Repeat with the remaining dough pieces, fitting 8 pretzels per baking sheet.
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21
Let the pretzels rise in a warm place until almost doubled in volume, about 15 to 20 minutes.
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22
Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
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23
Bring the 6 cups of water to a boil in a large saucepan over high heat and set 2 wire racks nearby.
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24
When the pretzels are ready, remove the plastic wrap.
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25
Stir the baking soda into the boiling water (the water will foam up) and place 2 pretzels, bottom side down, in the water.
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26
Boil for 1 minute, flip using a slotted spoon, and boil 1 minute more.
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27
Remove with the slotted spoon and place on one of the wire racks.
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28
Repeat with the remaining pretzels.
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29
Sprinkle the pretzels evenly with salt.
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30
Bake 1 sheet at a time, rotating halfway through the baking time, until golden brown, about 8 to 10 minutes.
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31
Transfer immediately to a rack to cool.
