INGREDIENTS
1.5 cups hot water
1 TBSP sugar
2 teaspoons kosher salt
1 package active dry yeast
4.5 cups all purpose flour
2 ounces unsalted butter, melted
10 cups water for boiling pretzels
2/3 cups baking soda for boiling pretzels
1 large egg yolk beaten with 1 tbsp water
Optional toppings; pretzel salt, or cinnamon sugar
INSTRUCTIONS
Combine the 1.5 cups hot water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast evenly on top. Allow to sit for 10 minutes or until the mixture begins to foam. Add the flour and butter. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away easily from the side of the mixing bowl. Cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has nearly doubled in size.
Preheat the oven to 450 degrees. Line a baking sheet with a double layer of parchment paper.
Bring the 10 cups of water to a boil in a large pot.
Clean an area of your counter top near the stove for a work surface and oil the area generously with olive oil. Divide the pretzel dough into 8 even pieces for small pretzels, or 6 even pieces for large pretzels. Roll each piece of dough into a long rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place each pretzel onto the parchment paper.
Add the 2/3 cup baking soda to the boiling pot of water. Place the pretzels into the boiling water, one at a time, for 30 seconds each. Remove the pretzel from the water with a large spatula. Return to the parchment paper and brush the top of each pretzel with the beaten egg yolk mixture and sprinkle on any toppings you’d like. Bake until golden brown in color approximately 12 to 15 minutes and enjoy!
