1 ½ Cups warm water (100 degrees)
1 Tbsp Sugar
1 ½ tsp Salt
1 Envelope (2 1/2 tsp) active dry yeast
5 Cups Heritage White Flour
1 Tbsp butter
6 cups water
⅓ cup baking soda
1 egg yolk beaten with 1 tablespoon water
Pretzel salt (use regular salt if you don’t have pretzel salt)
Dissolve sugar and salt in warm water in the bowl of a stand mixer.
Add yeast and stir. Let stand for 5 minutes.
Add flour and butter to the mixture and mix until the dough is smooth and elastic.
Remove dough from bowl, and oil the bowl. Return dough to bowl, turn dough to coat, and cover with plastic.
Let rise for 1 hour.
Heat oven to 450F
Put 6 cups of water and baking soda in a large pan and bring to a boil.
Meanwhile, cut dough into 8 equal pieces.
To shape pretzels, roll each piece of dough into a long rope, about 24 inches long. Make a U shape with the rope and bring the ends down over each other and secure to the bottom.
Drop the pretzels into the boiling water and boil for 30 seconds. Line a baking sheet with parchment paper and spray the parchment paper with non-stick cooking spray or grease with butter.
Arrange the pretzels with plenty of space between.
Brush with egg mixture and sprinkle with salt.
Bake for 10-15 minutes.
Transfer to a wire rack to cool.