Homemade Soft Pretzels

Instructions

1. 1

   In a large bowl, combine warm water (110°F/43°C), yeast, and sugar. Let sit for 5 minutes until foamy and activated.

2. 2

   Add flour, fine salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms.

3. 3

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

5. 5

   Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.

6. 6

   Bring 2.4 liters (10 cups) of water to a boil in a large pot and add the baking soda carefully (it will bubble vigorously).

7. 7

   Punch down the dough and divide into 8 equal pieces. Roll each piece into a 60cm (24-inch) rope.

8. 8

   Form each rope into a pretzel shape: make a U-shape, cross the ends over each other twice, then press the ends onto the bottom of the U.

9. 9

   Carefully drop pretzels one at a time into the boiling baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds.

10. 10

    Remove pretzels with a slotted spoon, drain briefly, and place on prepared baking sheets.

11. 11

    Beat the egg with 1 tablespoon of water. Brush each pretzel generously with egg wash and sprinkle with coarse sea salt.

12. 12

    Bake for 12-15 minutes until deep golden brown and shiny.

13. 13

    Remove from oven and let cool on a wire rack for 5 minutes before serving. Best enjoyed warm with mustard or cheese sauce.