1 cup warm water (105°F)
1 (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons
2 3/4 cups all purpose flour
1 Tablespoon organic cane sugar
1 teaspoon kosher salt, plus Maldon or Kosher for garnish
6 -8 cups water
1/8 cup baking soda
With the vegetable oil, lightly grease a large bowl and two baking sheets- set aside.
In the bowl of your stand mixer, add the warm water and sprinkle in the yeast and add sugar. Mix to combine. Set aside and allow to sit undisturbed for about 5-10 minutes until bubbles and froth begin to form.
Place the flour, and 1 teaspoon salt in a large bowl and whisk to break up any lumps.
Once the yeast mixture is bubbly, add the flour mixture, and fit your mixer with a dough hook. Mix on the lowest setting until the dough comes together, about 1 minute.
Increase the speed to medium and knead until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place it in the oiled mixing bowl, and turn to coat in the oil. Cover the bowl with a warm towel allow the dough to rest in a warm place until it doubles in size– about 35-45 minutes.
Once the dough has risen, punch it down and knead it until it’s smooth and springs back when poked, about 1 minute.
Turn the dough out onto a clean counter top surface, and cut dough into 12 equal pieces and place onto a lined cookie sheet. Keep covered with a light towel, or plastic wrap.
Working with 1 piece at a time, roll a 12-14 inch-long ropes and set them at your 12 o’clock to rest. Roll them all into ropes then shape.
Fold into an unfinished figure 8 then lifting the open ends twist twice and lay going back to the circle end opening. Shape into a pretzel.
Press the ends down to form a pretzel shape the best you can. Press center of the twist to adhere to the rest of the pretzel. Gently lift and place on a greased baking sheet. Cover. Repeat with the remaining dough pieces, fitting 6 pretzels per baking sheet.
Allow the shaped pretzels to rise again in a warm place until almost doubled in volume. About 15 to 20 minutes.
Meanwhile, preheat the oven to 425°F degrees.
In a large deep sauce pan, bring the 6-8 cups of water to a boil over high heat.
When the pretzels are billowy, remove the plastic wrap.
Stir the baking soda into the boiling water careful not to overspill – the water will foam up with baking soda is added.
Place a few uncooked pretzels, bottom side down, in the water. Boil for 1 minute, gently flip using a slotted spoon and continue to boil an additional minute.
Remove with the slotted spoon and place on a cookie cooling rack over paper towels to drain. Repeat with the remaining uncooked pretzels until they have all been boiled.
Paint the pretzels evenly with my recipe for egg wash, and sprinkle with Maldon or Kosher salt. Bake, rotating halfway through until golden brown, about 8 to 10 minutes.
Transfer immediately to a rack to cool. Serve with your favorite yummy mustard.
After baking, dip in melted butter sprinkle on salt and serve.
After baking dip in butter butter and sprinkle on a 50/50 mixture of cinnamon and sugar
Before baking glaze with egg wash and salt before baking for a shiny pretzel