*1 1/2 cups warm water
*1 tablespoon sugar
*2 teaspoons kosher salt
*2 1/2 teaspoons active dry yeast
*4 1/2 cups flour
*4 tablespoon butter, melted
*2 1/2 quarts water
*2/3 cup baking soda
*1 large egg yolk beaten
*1 tablespoon water
*1/8 cup kosher salt or pretzel salt for topping
~In a small bowl, combine water, sugar & salt.
~Sprinkle yeast over water.
~Let sit for 10 minutes to allow yeast to proof.
~Put flour into a large bowl.
~Make a well in the center.
~Add melted butter & yeast mixture.
~Mix to form dough.
~Knead dough on a lightly floured surface until smooth, or use the dough hook on your mixer.
~Lightly oil a large bowl.
~Place pretzel dough in bowl & turn to coat.
~Cover with a clean damp cloth or plastic wrap and let rise in a warm draft free area until doubled in size (about 1 hour)
~Preheat oven to 450 degrees.
~Line to baking pans with parchment paper and spay with a cooking spray.
~Bring 2 1/2 quarts water & baking soda to a rolling boil in a large pot.
~While you are waiting for the water to boil, turn the dough out onto a lightly oiled surface.
~Divide the pretzel dough into 8 equal pieces.
~Roll each dough into a 24 inch rope.
~Twist rope into a pretzel shape.
~Mix beaten egg & 1 tablespoon water together.
~Gently place pretzel dough into the boiling water for 1 minute, turning after 30 seconds.
~Remove pretzel from water.
~Place on parchment lined baking sheets.
~Brush top of each pretzel with egg wash.
~Sprinkle with desired amount of kosher salt.
~Bake for 13-15 minutes, or until dark golden brown in color.
~Remove from oven and place on a cooling rack for 5 minutes.
-substitute salt for fresh grated parmesan or asiago cheese.
-substitute kosher salt for cinnamon sugar.