Homemade Soft Pretzels Recipe

For the soft pretzel dough, combine the warm water, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment. Stir in the yeast and allow it to stand until bubbly and foamy, about 5 minutes.

Add the flour and butter to the mixture and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and elastic, about 4 to 5 minutes. The dough should be firm and not sticky.

Grease a large bowl with vegetable oil, and transfer the dough to the bowl. Turn the dough over to coat the entire surface. Cover it with plastic wrap and allow it to rise in a warm place for 1 hour, or until the dough doubles in size

When the dough is raised, place the 10 cups of water and baking soda in a large pot and bring it to a full boil. Spritz a work surface with cooking spray. Turn the dough out onto the greased work surface and divide into 8 even pieces. Work with one piece of dough at a time, and cover the remaining dough with a damp cloth to prevent the pieces from drying out.

Cover two large baking sheets with parchment paper.

Roll out a piece of dough under your palms into a long rope, about 24 inches in length. If the dough springs back, let it rest for a few minutes and try again; this gives the gluten a chance to relax. Cover with a damp towel to prevent drying.

Position the rope into a U-shape, with the U shape pointing away from you. Hold a rope end in each hand and cross them twice about 3 inches from the tips. Press the ends down into the U-shape at about 4:00 and 8:00, allowing about 1/4 inch of the ends to overhang the bottom of the U. Place the pretzel on a parchment-lined baking sheet and repeat the rolling and twisting process with the remaining dough pieces.

Place the pretzels in the boiling water one at a time, for about 30 seconds. Remove them carefully with a large slotted spatula (or spider strainer) and return the pretzels to the parchment-lined baking sheets (4 pretzels per pan will give them plenty of room to bake).

Preheat the oven to 450°F.

Beat together the yolk and water in a small bowl. Coat each pretzel with the mixture using a pastry brush. Bake for 6 minutes; remove from the oven. Working one at a time, re-brush with egg wash and immediately sprinkle generously with coarse pretzel salt. Bake for 6 minutes longer, or until deep brown in color. Let the pretzels cool on the pans for 5 minutes, and then transfer them to a cooling rack.

Serve with honey mustard dipping sauce or cheese dip.