Ingredients:
11/2 cups of warm water
1 tbsp of light brown sugar
1/2 tsp kosher salt
21/4 tsp instant yeast
41/2 cups all-purpose flour
4 table spoons unsalted butter melted
Baking soda water bath:
10 cups of water
2/3 cups baking soda
For egg wash:
1 egg yolk
1 tbsp water
For topping:
coarse salt to sprinkle on top!
Method:
Pretzel dough:
1. Combine the water, sugar and salt in a mixing bowl (if you like really salty pretzels do 2 tsp of salt if not put 1/2 in) until the sugar and salt have dissolved. Then sprinkle the yeast on top. Allow to sit for 5 mins, until the mixture begins to foam.
2. Add the flour and butter. Use the dough hook attachment to mix on a low speed until all the ingredients are combined. Increase the mixer speed to medium and kneed the dough until its smooth and pulls away from the side of the bowl, about 4 to 5 mins. (But you can also mix it with a wooden spoon until it comes together, then kneed by hand for 5 to 10 mins, until the dough is smooth and just slightly tacky.)
3. Place the dough in a clean oiled bowl. Cover with cling film and place in a warm spot until the dough has doubled in size, about 45 mins to an hour it should be done.
4. Preheat the oven to 450 degrees F. line 2 baking sheets with parchment paper or silicone baking mats, set it to one side.
Baking soda water bath:
5. Combine the water and baking soda in a large, wide pot. Bring the mixture to boil.
6. Whilst this is happening, turn the dough out onto a clean work desk and divide into 8 equal pieces. Roll out each piece of dough into a 24- inch rope. Make a U- shape with the rope, cross them over each other twice and press lightly yet hard onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared baking sheets.
7. Gently lower the pretzels into the boiling water, 2 at a time, for 30 seconds. Remove them from the water using a large, flat spatula. Place the boiled pretzels back on the baking sheets, brush the top of each pretzel with the egg wash or melted butter, and sprinkle with coarse salt
8. Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 mins before serving. soft pretzels are best eaten fresh, but leftovers can be stored in an airtight container for up to 3 days.