In a stand mixer bowl, add warm water, sugar, salt; sprinkle one package active dry yeast and let sit for 5 minutes; don't stir it! After 5 minutes, the yeast will begin to form a foam. This is good. If it doesn't form a foam, start over because your yeast died due to the water not being the correct temperatureNOTE: use a thermometer to test the temperature of the water; it MUST be between 110ºF - 115ºF. SEE RECIPE NOTES BELOW
1 tablespoon sugar, 1½ cups water, 2 teaspoons salt, 1 pkg active dry yeast (Original; not Fast Acting)
Pour the flour into the yeast mixture; then add the melted butter. Combine using the dough hook of the stand mixer; mix on low until dough begins to pull away from the sides of the bowl; (5-10 minutes)
4½ cups flour, all-purpose, 2 tablespoons butter
Take the dough out of the stand mixer bowl; lightly oil a large, clean bowl, place dough in bowl and cover with plastic wrap; place in a warm area (heat rises, so I put it on top of the fridge); let the dough sit for 50 minutes (until it has doubled in size)
Meanwhile, line a baking sheet with parchment paper and lightly coat the paper with oil
spray oil
Once the dough has doubled, punch it once with your fist, then turn it out onto a lightly oiled surface; (NOT A FLOURED SURFACE)
Form a big ball with the dough and cut it into quarters; then cut the quarters into half; repeat until you have 16 pieces of dough; form each piece into a ball and set aside
Bring water and baking soda to rolling boil
⅔ cup baking soda, 12 cups water
Preheat oven to 450ºF
Using a spatula or spider, gently lower a few ball of dough into the boiling water; let it boil for 30 seconds or until it floats; you might have to hold the spatula/spider in the water for a bit-or until the pretzel floats
After each pretzel is removed from the boiling water, place on the oiled parchment sheet
Once all pretzels are boiled, use a sharp knife and score an "X" on the top.
Separate one large egg and place the yolk in a bowl with 1 tablespoon of water; beat lightly
1 large egg yolk, 1 tablespoon water
Using a pastry brush, lightly coat each pretzel with the egg wash; sprinkle pretzels with coarse sea salt
coarse sea salt
Place in 450° F oven and bake 15 minutes, or until pretzels are golden brown
Remove pretzels from baking pan and place on cooling rack; garnish warm pretzels with more coarse sea salt if you prefer
Notes
If the yeast doesn't form a light foam after 5 minutes, start over. The water must be between 110° - 115°F. Then quickly add the mixture it to the mixing bowl with sugar, salt and yeast.Do NOT stir this mixture; let it sit for five minutes, then resume recipe.Be sure to coat the whole pretzel ball in the egg wash; this ensures it browns completely all the way around