Homemade Soft Pretzels

Ingredients:

1 1/2 cups water, warm

1 T sugar

2 tsp kosher salt

1 package active dry yeast

22 oz flour (approximately 4 1/2 cups)

4 T unsalted butter, melted

vegetable oil

10 cups water

2/3 cup baking soda

1 large egg yolk

1 T water

pretzel salt

Combine 1 1/2 cups 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 the 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 the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approzimately 50-55 minutes or until the dough has doubled in size.

Preheat oven to 450 degrees. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside. Bring 10 cups water and baking soda to a rolling boil in 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 U-shape with rope, holding ends of rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half 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 golden brown in color, approximately 12-14 minutes. Transfer to a cooling rack for atleast 5 minutes before serving.