Prep Time: 20 minutes | Cook Time: 15 minutes
- 1 1/4 cup water, warm
- 4 tsp yeast
- 1 tbs sugar
- 2 tsp kosher salt (Plus more for sprinkling)
- 1 tbs butter, melted
- 3 1/2 cups flour (Plus more for kneading)
- 2/3 cup baking soda
- 10 cups water
- 1 egg, beaten with 1 tbs water
In a large mixing bowl, or the bowl of a stand mixer, combine 1 1/4 cup warm water and yeast. Let stand while preparing other ingredients, or at least 5 minutes.
In a separate bowl, mix together flour, sugar, and salt.
Add melted butter to the yeast mixture, then add the flour mixture and combine to make dough. If using a stand mixer, use the dough hook on the lowest speed until the dough just forms, about 1 minute. Increase the speed to medium and knead until the dough is elastic, about 4-5 minutes. If mixing by hand, a wooden spoon will work at first, but your hands would be even better. This method should take closer to 8-10 minutes.
Transfer dough to a lightly greased mixing bowl, cover it with plastic wrap, and let sit in a warm place until dough has doubled in size, about 1 hour.
Preheat oven to 450 F and prepare two baking sheets by either lightly greasing, or lining with parchment paper.
Combine 10 cups water and baking soda in a wide saucepan or roasting pan. Bring to a rolling boil to ensure the baking soda is dissolved.
Meanwhile, turn dough out to a lightly greased surface and divide into 8-10 equal pieces. Roll each into a rope about 20 inches long then twist into a pretzel shape. Repeat until all dough has been shaped.
Working with one at a time, place each pretzel in the boiling water for 30 seconds. Transfer to the baking sheet. When all pretzels have been boiled, brush on beaten egg mixture and sprinkle with salt.
Bake until golden brown, about 12-14 minutes. Let cool on wire rack at least 5 minutes before serving.