Soft Pretzels

By dkosik

Ingredients

• 1 1/2 c. warm (110-115 degrees) water
• 1 T. sugar
• 2 tsp. Kosher salt
• 1 pkg. active dry yeast
• 22 ounces all purpose flour (approx 4 1/2 cups)
• 2 oz. unsalted butter, melted
• Vegetable oil for pan
• 10 c. water
• 2/3 c. baking soda
• 1 large egg yolk beaten with 1 T. water
• Pretzel salt

Preparation

Step 1

Combine the 1 1/2 c. water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil. Return dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat oven to 450 degrees. Line 2 sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cros them over each other and press onto the bottom of the U-shape in order to form the pretzel shape. Place on the parchment lined sheet pan. Place the pretzels into the boiling water, 1 by1 for 30 seconds. Remove them from the water using a large flat spatula. Return to the sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark colden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.