Pretzels

1 ½ cup warm water 

1 package yeast 

1 Tbsp sugar 

2 tsp salt

22 oz flour 

2 oz butter

1 egg yolk

1 Tbsp water

Salt 

10 cups water

⅔ cups baking soda 

In a stand mixer bowl combine warm water, yeast, sugar, and salt in a bowl let proof for 5 minutes or until foamy. If you don’t get foam then your yeast is dead an you’ll have to start over. Add flour and butter then mix using a kneading attachment until the dough pulls away from the sides. Oil a clean bowl and drop the dough inside, cover with plastic wrap and proof until it doubles in size. 

Preheat your oven to 450 degrees. In a large pot bring 10 cups of water and ⅔ cups baking soda to a boil. And make an egg wash using 1 egg yolk and 1 Tbsp water. 

Lightly oil your hands and measure out your dough. At this point you can divide the dough into eighths roll them out with your hands and form pretzels. Or, if you’re lazy and just want pretzel bites then roll out the dough into a long snake and cut into bite sized portions. Place these on a baking sheet lined with parchment paper. 

Drop your pretzels into the boiling water in batches, you only want to boil them for 30 seconds. When they’re done boiling brush on the egg mixture and sprinkle with salt. Bake until dark golden brown 13-15 minutes. Serve with mustard or cheese sauce from the Morton’s recipe.