# What You'll Need:
→ Dough
01 - 1 ½ cups warm water (about 110°F)
02 - 2 ¼ tsp active dry yeast (1 packet, 7 g)
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 - ⅔ cup baking soda (90 g)
09 - 1 egg yolk, beaten with 1 tbsp water
10 - Coarse sea salt, for sprinkling
# Directions:
01 - Combine warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
03 - Transfer dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat oven to 450°F and line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a rolling boil in a large pot.
07 - Punch down dough and divide into 8 equal pieces. Roll each piece into a 20-inch rope and shape into pretzels by forming a U, twisting the ends twice, and pressing them onto the base.
08 - Carefully dip each pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to transfer pretzels to the prepared baking sheets.
09 - Brush pretzels with the egg yolk mixture and sprinkle generously with coarse sea salt.
10 - Bake pretzels for 12 to 15 minutes until deep golden brown.
11 - Allow pretzels to cool slightly on a wire rack before serving.
