Ingredients
- 1 1/2 cups warm (110 to 115 levels F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, roughly 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup sodium bicarbonate
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Directions
Combine water, sugar and kosher salt within the bowl of the stand mixer and sprinkle the yeast on the top. Let it take a few minutes or before the mixture starts to foam. Add some flour and butter and, while using dough hook attachment, mix on low speed until well combined. Switch to medium speed and knead before the dough is smooth and pulls from the side from the bowl, roughly four to five minutes. Take away the dough in the bowl, clean the bowl after which oil rid of it with vegetable oil. Return the dough towards the bowl, cover with plastic wrap and sit inside a warm spot for roughly 50 to 55 minutes or before the dough has bending in dimensions.
Preheat the oven to 450 levels F. Line 2 half-sheet pans with parchment paper and gently brush using the vegetable oil. Put aside.
Bring the ten glasses of water and also the sodium bicarbonate to some moving boil within an 8-quart saucepan or roasting pan.
Meanwhile, turn the dough out onto a rather oiled work surface and divide into 8 equal pieces. Unveil each bit of dough right into a 24-inch rope. Create a U-shape using the rope, holding the ends from the rope, mix on them one another and press onto the foot of the U to be able to make up the form of a pretzel. Place to the parchment-lined half sheet pan.
Put the pretzels in to the boiling water, one at a time, for thirty seconds. Take them off in the water utilizing a large flat spatula. Go back to the half sheet pan. brush the top of the each pretzel using the beaten egg yolk and water mixture and sprinkle using the pretzel salt. Bake until dark golden brown colored, roughly 12 to 14 minutes. Transfer to some cooling rack not less than a few minutes before serving.
Recipe thanks to Alton Brown, 2007