- 1 1/2 cup(s) lukewarm water
- 1 tbsp(s) honey
- 2 tsp(s) kosher salt
- 1 pkg(s) active dry yeast
- 4 1/2 cup(s) + up to 1/2 cup extra unbleached all purpose flour
- 4 tbsp(s) melted butter
- 2 quart(s) water for pot
- 1/2 cup(s) baking soda
- 1 egg yolk beaten with 1 tsp water
- pretzel salt or kosher salt
- vegetable oil spray and parchment paper
In your mixer bowl combine the lukewarm water, honey and salt. Sprinkle the yeast on top and allow to sit several minutes until you see it begin to foam. If using your KitchenAid, attach your dough hook and add the melted butter and flour a cup at a time on low speed. Change to medium speed for several minutes until the dough is smooth and pulls away from the sides of your bowl.
Pull the dough out to clean your mixer bowl. Spray it with your veggie oil and place the dough ball inside. Cover and let rise in a warm area until doubled in size (about 50-55 minutes).
Preheat oven to 450 degrees and line two standard cookie sheets with parchment paper. Spray the top of the paper with your veggie oil and set aside.
In a large pot, begin heating your water and baking soda to a gentle boil. Divide your dough into 8 balls. Lightly spray your counter work space with veggie oil and begin rolling each ball into about a 24-inch rope. Make a "U" shape and then take the ends and cross them over and press into the "U" making a pretzel shape. Place onto your oiled parchment paper.
Once you have your pretzels formed, gently lay a couple at a time in your boiling soda water for about 30 seconds. Lift them out with a spatula and return to your cookie sheet. Rub a bit of the yolk mixture over the top of the pretzel and sprinkle with salt.
When you have finished with all 8 pretzels, place in oven and bake for 12-14 minutes until they appear a dark golden color. Allow to rest a minute out of the oven, and then remove and allow to cool several minutes on a cooling rack before serving. Enjoy!