# Ingredient List:
→ Dough
01 - 4 cups bread flour (plus extra for dusting)
02 - 1 ½ cups warm water (approximately 110°F)
03 - 2 ¼ teaspoons active dry yeast (1 packet)
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons kosher salt
06 - 2 tablespoons unsalted butter, melted
→ Baking Soda Bath
07 - 10 cups water
08 - ⅔ cup baking soda
→ Topping
09 - 1 large egg yolk, beaten with 1 tablespoon water (egg wash)
10 - Coarse pretzel salt or kosher salt, for sprinkling
→ For Serving
11 - Yellow or spicy brown mustard
# Cooking Directions:
01 - In a large bowl, combine warm water, sugar, and yeast; let stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture; gradually stir in flour, one cup at a time, until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat oven to 450°F; line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Punch down dough and divide into 8 equal pieces; roll each into a 20 to 22-inch rope and form classic pretzel shapes by making a U, twisting ends twice, and folding over.
08 - Dip pretzels individually into the boiling baking soda bath for 30 seconds; remove with a slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with the egg wash and sprinkle generously with coarse salt.
10 - Bake pretzels for 12 to 15 minutes until deep golden brown.
11 - Allow pretzels to cool slightly on a wire rack and serve warm with mustard.
