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 Makes 8 to 10 soft pretzels.
1 and 1/2 cups warm water (not hot!) 1 tablespoon sugar 1 package dry yeast (around 1 & 1/4 teaspoons) 3 and 3/4 to 4 cups flour 1 large or two medium eggs, slightly beaten Kosher salt, for topping 1/2 cup baking soda for water bath |
- Pour warm water into mixing bowl, stir in sugar, then sprinkle yeast over the top. Cover with a dish towel and set aside for about 5 minutes until bubbly.
- Whisk together 3 cups of the flour and regular salt, then stir into the water mixture - ONE CUP AT A TIME. (You can use a stand mixer with dough hook on low, if you wish.) The dough will be very thick. If it's too sticky, add the extra four, 1 tablespoon at a time until dough is shaggy and rough, but not too sticky.
- If you're using a stand mixer, mix on low for about 2 minutes. If mixing by hand, turn dough onto a floured surface and knead for 3 - 4 minutes.
- Lightly grease a cookie sheet or line it with baking parchment.
- Shape dough into a ball and cut into 8 to 10 equal pieces. Roll out each piece with your hands into a rope-shape about 18 inches long and equal diameter throughout.
- Join both rope ends to make a circle, then twist ends towards you and press down to make a traditional pretzel shape. Set aside on dusted flour surface.
- In a large pot, bring to a boil: 8 cups of water and 1/2 cup baking soda.
- One pretzel at a time, use a slotted spatula dip each pretzel into the water / soda mixture for about 15 - 20 seconds. Place onto the cookie sheet.
- Brush both sides of each pretzel with the slightly beaten egg, then sprinkle Kosher salt on the top.
- Bake in preheated 425 degree oven for about 10 minutes, then switch oven to broil and bake about 3 more minutes - don't burn - you just want them to be a medium-golden brown.
- Cool on a wire rack and serve with mustard!!