Homemade Soft Pretzels

Instructions

1. Combine the water, sugar and kosher salt in a large bowl and sprinkle the yeast on top.
2. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter, and either using the dough hook attachment of your stand mixer or just a wooden spoon, mix until all ingredients are well combined.
3. If using a stand mixer- change to medium speed and knead, or turn dough onto a lightly floured surface and knead until the dough is smooth- approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. 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. (I love warming my oven to about 200 degrees F and then turning it off- perfect warm place.)
4. Once the dough is ready, preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
5. Bring about 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope (the only way I could stretch this dough out was to hold it between two hands and literally pull it. See what method works best for you!)
7. Make a U-shape with the dough, 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. Place onto the parchment-lined half sheet pan.
8. Place the pretzels into the boiling water, 1 by 1, for about 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the toppings of choice.
9. Bake until golden brown, about 12 to 14 minutes. Transfer to a cooling rack and let cool slightly before digging in. Enjoy!