1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (2 1//4 tsp)
4 1/2 c flour
2 ounces unsalted butter, melted
10 cups water
2/3 cup baking soda
1 egg yolk
1 tablespoon water
Combine water, sugar and salt in a large bowl and sprinkle yeast on top. Let sit for 5 minutes or until foamy. Add flour and butter. Mix until combined. Knead until the dough is smooth. Remove dough from the bowl, clean bowl and oil it well. Return dough to the bowl, cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.
Preheat the oven to 450`. Line 2 cookie sheets with parchment paper and lightly brush with oil.
Bring the 10 cups of water and baking soda to a boil.
In the meantime, turn the dough onto a slightly oiled work surface and divide into 8 pieces. Roll each piece of dough into a 24″ 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 onto the parchment-lined cookie sheet.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the cookie sheet, brush the top of each pretzel with a mixture of the egg yolk and water and sprinkle with the salt. Bake until dark golden brown, about 12 to 14 minutes. Let cool at least 5 minutes before eating.
If you like my Soft Pretzels, you’ll love my other recipes