This is another Alton Brown recipe from the Food Network. If you would rather have breadsticks just cut each rope in half and don’t twist into a pretzel shape. You can also create your own toppings if you would rather have something other than salt (I like toasted sesame seeds).
Makes eight pretzels.
- 1 ½ cup warm (110 – 115°) water
- 1 tablespoon sugar
- 2 tespoon kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour
- 2 ounces unsalted butter, melted
- 10 cups water
- 2/3 cups baking soda
- 1 large egg yolk beaten with 1 tbsp water
- Kosher salt, to taste
- Combine 1½ cups water, sugar and kosher salt in the bowl of a stand mixer. Sprinkle yeast on top. Allow to sit for five minutes or until the mixture begins to foam. Add flour and butter; mix on stir speed with the dough hook until well combined. Increase speed to slow and knead until dough is smooth and pulls away from the side of the bowl (4 – 5 minutes). Put the dough in an oiled bowl, cover with plastic wrap and leave in a warm place until the dough has doubled in size (50 – 55 minutes).
- Preheat oven to 450°. Line two baking pans with parchment paper and lightly spray with vegetable oil spray.
- Dissolve baking soda in 10 cups of water and bring to rolling boil.
- Turn the dough onto a lightly oiled work surface and divide into eight equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press into the bottom of the U to form a pretzel. Place pretzels on baking sheets.
- Place each pretzel into the boiling water for 30 seconds while basting the top of the pretzel. Remove from water and place back onto baking pan. Brush the top of each pretzel with the egg yolk and water mixture and sprinkle with kosher salt.
- Bake until dark golden brown (12 – 14 minutes). Transfer baked pretzels to a cooling rack and cool for at least five minutes.