Large, golden-brown twisted pretzels with a tender, chewy crumb, sprinkled with coarse salt and served warm with tangy mustard.
# What You'll Need:
→ Dough
01 - 4 cups bread flour, plus extra for dusting
02 - 1 ½ cups warm water (110°F)
03 - 2 ¼ tsp active dry yeast (1 packet)
04 - 1 tbsp granulated sugar
05 - 2 tsp kosher salt
06 - 2 tbsp unsalted butter, melted
→ Baking Soda Bath
07 - 10 cups water
08 - ⅔ cup baking soda
→ Topping
09 - 1 large egg yolk, beaten with 1 tbsp water
10 - Coarse pretzel salt or kosher salt
→ For Serving
11 - Yellow or spicy brown mustard
# Method:
01 - Combine warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually stir in flour, 1 cup at a time, until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Punch down dough and divide into 8 equal pieces. Roll each into a 20–22-inch rope. Shape into pretzels by forming a U, twisting ends twice, and folding over.
08 - Carefully dip each pretzel into boiling baking soda bath for 30 seconds. Remove with slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle generously with coarse salt.
10 - Bake for 12–15 minutes until deep golden brown.
11 - Cool slightly on wire rack and serve warm with mustard.
