Soft Pretzels

Who doesn't love soft pretzels?  I don't eat them very often, but when I do I love them dipped in spicy mustard!

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 1/2 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
2. Allow to sit for 5 minutes or until the mixture begins to foam
3. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined
4. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
5. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil
6. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size
7. Preheat the oven to 450 degrees F
8. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil, set aside
9. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
10. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces
11. Roll out each piece of dough into a 24-inch rope
12. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel
13. Place onto the parchment-lined half sheet pan and let rest for 15-20 minutes
14. Place the pretzels into the boiling water, 1 by 1, for 30 seconds
15. Remove them from the water using a large flat spatula
16. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt
17. Bake until medium golden brown in color, approximately 10 to 12 minutes
18. Transfer to a cooling rack for at least 5 minutes before serving