1 1/2 c warm water (110° to 115°)
I T sugar
2 t kosher salt
1 package active dry yeast
22 oz unbleached all purpose flour (approximately 4 1/2 c)
2 oz butter, melted
vegetable oil (for bowl)
10 c water
2/3 c baking soda
1 large egg yolk beaten with 1 T water
coarse salt
Combine water, sugar and kosher salt in bowl of standing mixer. Sprinkle yeast on top and let rest 5 minutes. Add flour and melted butter, and using dough hook attachment, mix on low speed until combined. Increase speed to medium and knead until dough is smooth and pulls away from bowl. Transfer to large bowl greased with vegetable oil, turn to coat, cover with plastic wrap and set in warm place approximately 50 minutes or until double in size.
Preheat oven to 450°. Line 2 cookie sheets with parchment paper and lightly spray with non-stick cooking spray. Set sheets aside.
Bring 10 c water and baking soda to rolling bowl in large stock pot or roasting pan. While waiting for water to boil, turn dough out onto lightly oiled surface and divide equally into eighths. Roll out each section into a 24 inch rope. Form rope into pretzel shape and place on parchment lined sheet.
Gently place pretzels one at a time into boiling water for 30 seconds. Remove with large spatula or wire web and return to lined sheet. Brush each pretzel with egg yolk and water mixture and sprinkle with coarse salt (to taste). Bake until golden brown, 10 to 12 minutes. Transfer to rack and let cool 5 minutes before serving. Yield 8 pretzels.
