1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
2 1/2 teaspoons yeast
4 1/2 cups flour
2 ounces butter, melted
2/3 cup baking soda
Our house is pretty cold, so it’s hard to get yeast breads to rise in winter. If this is true for you also, turn your oven on to 200 degrees F before you start the recipe. Set the timer for 10 minutes—after that, turn the oven off. This will give your dough a nice, warm place to rise.
Sift the flour into a separate bowl. Once the yeast mixture has a few bubbles on top, add the flour and butter to the mixer bowl and mix on low until everything is combined. Then change to medium and mix until the dough pulls away from the side of the bowl.
Is your oven off? If it’s been on longer than 10 minutes, shut it off and leave the door open for a bit.
Grab an ovenproof bowl and spray it with nonstick spray (remember to set the bowl on your dishwasher door!). Put the dough in, cover the bowl with a damp towel and place in the oven to rise.
Bring it out of the oven and plop it on a clean, lightly oiled counter. Divide it into eight equal pieces (I’m using this) and prepare to pretzel!
Remove them from the water and place them on a cookie sheet that’s lined with parchment paper (I used Silpat, but parchment would have been better).
Make an egg wash by mixing one egg and a tablespoon of water. This is a spring whisk, and it’s fantastic for mixing eggs. It squishes like a spring while it whisks, so you get light, frothy eggs in a flash.
Once all of your pretzels are on the cookie sheet, brush them with the egg wash and sprinkle with pretzel salt.