Ingredients:

  • 1.5 cups warm water (110-115°F)
  • 1 tbsp granulated sugar
  • 2 tsp active dry yeast
  • 2 tbsp unsalted butter, melted and cooled
  • 2 tsp kosher salt
  • 4.5 cups all-purpose flour
  • 1 tsp vegetable oil
  • 10 cups water
  • 0.66 cup baking soda
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp pretzel salt

Instructions:

  1. Combine 1.5 cups warm water and granulated sugar in the bowl of a stand mixer. Sprinkle 2.25 tsp active dry yeast on top and let sit for 5–8 minutes until foamy and aromatic.
  2. Add 2 tbsp melted butter, 2 tsp kosher salt, and 4.5 cups all purpose flour. Using a dough hook, knead on medium speed for 5 minutes until the dough is smooth and clears the sides of the bowl.
  3. Place dough in a bowl lightly greased with 1 tsp vegetable oil. Cover and let rise in a warm place for 30 minutes until doubled in size.
  4. Preheat oven to 450°F (230°C). Bring 10 cups of water and 0.66 cup baking soda to a rolling boil in a large pot.
  5. Divide dough into long ropes and cut into 1 inch bites. Drop bites into the boiling soda bath for 30 seconds until they puff slightly and float.
  6. Remove with a slotted spoon and place on parchment lined baking sheets. Note: Parchment is mandatory; they will stick to a greased pan.
  7. Whisk 1 large egg with 1 tbsp water. Brush the tops of the bites with egg wash and sprinkle generously with 2 tbsp pretzel salt.
  8. Bake for 12–15 minutes until the pretzels are a deep golden brown. Serve warm.