# What You Need:
→ Dough
01 - 1 ½ cups (12 fl oz) warm water (about 110°F)
02 - 2 ¼ teaspoons active dry yeast (7 g, 1 packet)
03 - 1 tablespoon granulated sugar (12 g)
04 - 4 cups all-purpose flour (17.6 oz)
05 - 1 teaspoon fine sea salt (6 g)
06 - 2 tablespoons unsalted butter, melted (1 oz)
→ Boiling & Topping
07 - 10 cups water (80 fl oz)
08 - ⅔ cup baking soda (90 g)
09 - 1 egg yolk, beaten with 1 tablespoon water
10 - Coarse sea salt, for sprinkling
# Steps:
01 - Combine warm water, active dry yeast, and granulated sugar in a large mixing bowl. Let rest for 5 minutes until mixture is foamy.
02 - Add all-purpose flour, fine sea salt, and melted butter to the yeast mixture. Stir with a wooden spoon 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 greased bowl, cover, and allow to rise in a warm location for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups of water and baking soda to a rolling boil in a large pot.
07 - Punch down the dough and divide into 8 equal portions. Roll each piece into a 20-inch rope, then shape into pretzels by forming a U, twisting ends twice, and pressing ends onto the bottom of the U.
08 - Carefully dip each pretzel into the boiling baking soda solution for 30 seconds, then transfer using a slotted spatula onto prepared baking sheets.
09 - Brush each pretzel 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.
