# What You’ll Need:
→ Dough
01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 tsp active dry yeast (7 g, 1 packet)
03 - 1 tbsp granulated sugar (12 g)
04 - 4 cups all-purpose flour (500 g)
05 - 1 tsp fine sea salt (6 g)
06 - 2 tbsp unsalted butter, melted (28 g)
→ Boiling & Topping
07 - 10 cups water (2.4 L)
08 - 2/3 cup baking soda (90 g)
09 - 1 egg yolk, beaten with 1 tbsp water
10 - Coarse sea salt, for sprinkling
# How-To Steps:
01 - Combine warm water, yeast, and sugar in a large bowl. Let rest for 5 minutes until foamy.
02 - Add flour, salt, and melted butter. Stir with a wooden spoon until dough becomes shaggy.
03 - Turn dough onto floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.
05 - Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
06 - In a large pot, bring water and baking soda to a rolling boil.
07 - Punch down dough, divide into 8 equal pieces. Roll each piece into a 20-inch rope, shape into pretzels by forming a U, twisting ends twice, and pressing ends to bottom of U.
08 - Carefully immerse each pretzel into boiling baking soda solution for 30 seconds, then transfer to baking sheets with slotted spatula.
09 - Brush pretzels with beaten egg yolk mixture and sprinkle generously with coarse sea salt.
10 - Bake for 12 to 15 minutes until deep golden brown.
11 - Allow pretzels to cool slightly on wire rack before serving.
