Pretzel

Ingredients

• 1/4 oz. (10g) active dry yeast packet
• 1 1/2 cups warm water 110°F to 115°F/37°C to 47°C
• 2 tablespoons sugar
• 2 tablespoons butter melted
• 1 1/2 teaspoons salt
• 4 - 4 1/2 cups all-purpose flour
• 8 cups water
• 1/2 cup baking soda
• 1 egg yolk
• 1 tablespoon cold water
• coarse salt optional

Method

1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
2. Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large saucepan, bring 8 cups of water and baking soda to a boil. Punch the dough down and divide it into 12 portions. Roll each portion into a log and shape into a traditional pretzel. Add the pretzels to the boiling water, a few at a time, and cook for 30 seconds. Remove with a slotted spoon and drain on paper towels.
4. Place the pretzels on greased baking sheets. In a small bowl, lightly beat the egg yolk and cold water, then brush the mixture over the pretzels. Sprinkle with salt. Bake at 425°F (218°C) for 9-11 minutes or until golden brown. Remove from the pans and transfer to wire racks to cool. Serve warm.