Step 1

Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. If yeast does not foam, try again with another yeast packet.

Step 2

Make the dough: If you have a mixer with a dough hook, put the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low for about 5-6 minutes (until the dough pulls away from the bowl). If you don’t have a dough hook, mix and knead dough ingredients for about 8-10 minutes.

Step 3

Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.

Step 4

Preheat your oven to 450 degrees F.

Step 5

Uncover your dough and punch it down few times. Really let it have it.

Step 6

Prepare a cookie sheet with parchment paper on it. Set aside.

Step 7

Prepare an oiled work surface. Cut the dough into 4 or 6 equal sections (depending on the size you want your pretzels), and roll each out to an approx. 18-24 inches long rope.

Step 8

Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.

Step 9

Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.

Step 10

Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel. (This slit will open up during baking).

Step 11

Bake for about 14 minutes. Watch them like a hawk – when they’re golden brown, they’re done.