INGREDIENTS
• Water (115 f) 1.5 Cups
• Sugar 1 tbsp
• Active Dry Yeast 7 g
• AP Flour 22 oz
• Unsalted Butter 2 oz
• Water 300 ml
• Baking Soda ⅔ Cup
• Egg Yolk 1 Ea
• Pretzel Salt TT

PROCEDURE
Soft, salty, sweet, and chewy these pretzels are well worth the effort!
1. Preheat the oven to 450 degrees and line 2 half-sheet pans with paper brushed with vegetable oil. Set aside for after the dough is shaped. Mix the egg yolk and 1 tsp of water and put aside.
2. Combine the water, sugar and kosher salt in mixing bowl then add yeast on top, place near the oven to froth (5 min).
3. Add the flour and butter to the mixer then using the dough hook, mix on speed 1 until gluten is well formed.
4. Transfer to a greased bowl and cover with plastic wrap and put it in a warm place for approximately an hour or until the dough has doubled.
5. Bring the 300 ml of water and baking soda to a rolling boil in an shallow and wide saucepan or roasting pan.
6. When the dough has risen place on an oiled surface and split it into 8 equal pieces.
7. Roll out each piece into a long (2 foot) rope. 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 pretzel shape. Put them onto the parchment-lined half sheet pan from step #1.
8. Gently put each pretzels into the boiling water, 1 by 1, for about 30 seconds, then take them out using a large flat spatula.
9. Put them back on the same half sheet pan, and brush the top of each with the egg wash from step #1 then sprinkle with the salt to taste.
10. Bake until dark and golden brown, ~13 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

TIP: The yeast in step #2 should look like foamy beer!