teaspoons active dry yeast
cups unbleached all-purpose flour
tablespoons butter, melted
Vegetable oil for the pan
large egg yolk + 1 tbsp water (egg wash)
Kosher, toppings pretzel or sea salt, parmesan cheese, etc.
In the bowl of a stand mixer, combine water, salt, sugar and yeast. Allow to sit for 5 minutes or until slightly foamy.
Add in melted butter and flour and, using the dough hook, knead for about 4-5 minutes or until the dough is cohesive and has pulled away completely from the edges of the bowl.
Place dough in a lightly greased bowl, cover and let rise until doubled in bulk, about 1 hour.
When the dough is nearly doubled, bring to a boil the 10 cups water and baking soda.
Preheat the oven to 450°F and line two baking sheets with lightly oiled parchment paper.
In a small bowl, beat together egg yolk and water for the egg wash.
When dough is risen, remove from the bowl and divide into 8 equal pieces. Roll out each piece into a 2-foot long rope and twist into a pretzel shape, pinching the edges to keep them from coming apart.
Using a turner, place one pretzel at a time into the baking soda bath and boil for 30 seconds. Remove from the bath and place on parchment paper.
Brush each pretzel with the egg wash and sprinkle with salt or topping of your choice.
Once all pretzels have been boiled, bake for about 12-14 minutes or until a deep brown.
Remove from oven and allow to cool for 5 minutes before eating.