Ingredients
1 1/2 cups of warm water (110 to 115 degrees F)
1 tablespoon of sugar
2 teaspoon kosher salt
1 package of active dry yeast
22 oz all-purpose flour, approx. 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups of water
2/3 cup of baking powder
1 large egg yolk with 1 tablespoon of water beaten
pretzel
Directions
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Combine the water, the sugar and the kosher salt in the bowl of a stand mixer and sprinkle the yeast on the top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and mix with the dough hook to 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, about 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then use a good oil. Place the dough in the bowl, cover with plastic foil and sit in a warm place for about 50 to 55 minutes or until the dough is doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-pans with parchment paper and light brush with the vegetable oil. Put aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart cooking pot or frying pan.
In the meantime place the dough on a lightly oiled working surface and divide into 8 equal pieces. Bring each piece of dough into a 24-inch rope. Make a U-shape with the rope, hold the ends of the rope, cross each other and press on the bottom of the U to form the shape of a pretzel. Place on the parchment-lined half-leaf pan.
Place the pretzels in the boiling water, 1 x 1, for 30 seconds. Remove them from the water with a large flat spatula. Return to the half-leaf bath, clean the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake to dark brown brown in color, approx. 12 to 14 minutes. Before serving, transfer to a refrigerator for at least 5 minutes.
