Ingredients
- 1 1/2 Cups warm water (~115 degrees F)
- 1 Tbsp. sugar
- 2 tsp kosher salt
- 1 package active dry yeast
- 22 oz. all-purpose flour (approx. 4.5 cups)
- 2 oz. unsalted butter, melted
- Vegetable oil for pan (Pam or the like works great)
- ~10 Cups water
- 2/3 Cups baking soda
- 1 large egg yolk beaten with 1 Tbsp. water
- Pretzel salt
Directions
- Heat the 1.5 cups of water, then add the sugar and salt.
- Sprinkle the yeast on top of the water and let stand for 5 minutes or until the mixture begins to foam.
- Add the flour to a mixing bowl, then add the melted butter and yeast mixture
- Using the dough hook, mix the flour mixture on low speed until well combined
- Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl
- Remove dough from the bowl, clean the bowl and then oil it with vegetable oil
- Return dough to the bowl, cover with a towel and let sit for ~50 minutes
- Preheat oven to 450 degrees
- Line 2 half-sheet pans with parchment paper and spray with oil
- Bring the water and baking soda to a rolling boil in an 8-quart saucepan or roasting pan
- Meanwhile, turn the dough out into less than 3 oz. sticks and place on parchment paper
- Place the pretzels into the boiling water 1 by 1 for 30 seconds (I turn them after 15 seconds) and return to sheet
- Brush each pretzel with beaten egg yolk mixture and sprinkle with pretzel salt
- Bake until dark golden brown in color, approximately 12-14 minutes
- Let stand on a cooling rake for at least 5 minutes
Source: The Food Network