Ingredients:
- 1 1/2 cups warm water; 110 to 115°F
- 1 tbsp Sugar
- 1 package Active dry yeast
- 1 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 4 1/2 cups all purpose flour
- 12 cups water
- 2 tbsp vegetable oil or olive oil
- Egg wash (1 egg beaten with 1 tbsp of water)
- 1/3 cup baking soda
- Kosher Salt or Cinnamon Sugar, optional
Instructions:
- In a large bowl, add the water, sugar, and salt. Mix and then add yeast on top. Let sit for 5 minutes until the yeast begins to foam
- Add flour and butter and turn the mixer to low and mix until everything is combined (use a spatula if you do not have a mixer.) Turn the speed up to medium to knead for about 5 to 7 minutes or until you have a smooth dough. Use a clean surface to knead if you do not have an electric mixer.
- Next, brush the bottom sides of a large bowl with oil. Place the dough in the oiled bowl. Cover and let it rise in a warm spot for about 1 hour
- Preheat oven to 450°. Take 2 baking sheets and place parchment paper on top. Spray or brush oil onto the parchment paper.
- Add the water and baking soda to a large pot on medium head and let the water come to a rolling boil.
- Now that the dough has risen, its time to create pretzels. Cut the dough into 12 equal pieces, roll each piece into a rope and make a U-shape. Then, press the ends of the rope at the top of the U-shape to the bottom. That is the traditional pretzel. Place your pretzels onto oiled parchment paper atop of baking sheet
- Carefully place the pretzels into boiling water for 30 seconds, 1 or 2 at a time. Remove the pretzels from the boiling water with a flat spatula and put them back onto the oiled parchment paper lined baking sheet. Once pretzels have all been boiled, brush them with the egg wash and sprinkle with desired topping
- Bake 12-15 minutes or until deeply golden brown. Cool for 5 minutes on cooling rack.
Courtesy of: Roberta Pipito (Honest Cooking)