Ingredients

  • 1½ c. warm (110-115°) water
  • 1 tbsp. sugar
  • 2 tsp. kosher salt
  • 1 package active dry yeast
  • 22 oz. all-purpose flour (about 4½ cups)
  • 2 oz. unsalted butter, melted
  • vegetable oil, for pan
  • 10 c. water
  • 2/3 c. baking soda
  • large egg yolk beaten w/1 tbsp. water
  • pretzel (or other course) salt

Directions

  1. Combine water, sugar and kosher salt in mixer bowl. Sprinkle yeast on top. Let sit for 5 mins. or until mixture begins to foam. Add flour and butter. Using dough hook attachment, combine on low speed. Knead on medium speed until dough is smooth and pulls away from sides, about 4-5 mins. Remove dough, clean bowl and coat with oil. Return dough to bowl, cover with plastic wrap and let sit in warm place for 50-55 mins. or until dough doubles in size.
  2. Preheat oven to 450°. Line 2 half-sheet pans with parchment paper. Lightly brush with oil. Set aside.
  3. Bring 10 cups of water and baking soda to rolling boil in 8-qt. sauce or roasting pan.
  4. Place dough on slightly-oiled work surface. Divide into 8 equal pieces. Roll each piece into 24-inch U-shaped rope. Cross rope ends over each other, press onto bottom of U to form pretzel shape. Place on pan.
  5. Place pretzels one-by-one in boiling water for 30 secs. Remove from water using large flat spatula. Return to pan. Brush pretzel tops with beaten egg yolk/water mixture, sprinkle with pretzel salt. Bake until dark golden brown, about 12-14 mins. Transfer to cooling rack for at least 5-mins. before serving.