Ingredients
1.5 cups warm water
1 tbl sugar
2 tsp kosher salt
1 package active dry yeast
4.5 cups all-purpose flour
2 oz melted butter
vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk with 1 tsp H20
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Combine water, sugar and kosher salt in the bowl of a stand mixer and sprinkle yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter, using dough hook attachment, mix on low until well combined then on medium until the dough is smooth and pulls away from the hook. Remove dough from bowl, clean bowl then oil it well with vegetable oil. Place dough in bowl, cover with plastic wrap and sit in a warm place for 50-55 minutes or until the dough has doubled in size. Preheat oven to 450. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Bring 10 cups of water and the baking soda to a rolling boil in a large roasting pan. In the meantime turn the dough onto a lightly oiled workplace and divide into 8-12 pieces depending on how big you want the pretzel. Roll into about a 24 inch rope and then fold into the desired shape. Place onto the parchment lined pan. Place the pretzels into the boiling water one at a time for 30 seconds. Remove using a large,flat spatula. Return to pan, brush with beaten egg yolk mixture and sprinkle with salt. Bake until golden brown, anywhere from 11-14 minutes. (Keep an eye on them after 10 minutes) Transfer to a cooling rack.
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Malt syrup for bagel water, pretzel dip, bread sweetener
Premium bread machine — dual kneading blades, rectangular loaf
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Bread baking kit — banneton, lame, liner, dough scraper, whisk