Soft Pretzels

• 3 cups Unbleached All-purpose Flour
• 2-1/4 teaspoons Instant Yeast
• 1-1/2 teaspoon Sugar
• 1 teaspoon Kosher Salt
• 1 Tablespoon Melted Butter
• 1 cup Water
• FOR THE BOILING LIQUID:
• 6 cups Water
• 1/3 cups Baking Soda
• FOR THE TOPPING:
• 1 Egg Yolk
• 1 teaspoon Water
• Coarse Sea Salt, For Sprinkling

1. Stir flour, yeast, sugar, salt, and melted butter in the bowl of a stand mixer. Add water, using the dough hook to mix. Once dough starts to form, knead using dough hook on medium-low speed for 5 minutes.
2. Remove dough to an oiled bowl and cover with oiled plastic wrap. Let rise for 40 minutes.
3. Heat oven to 450u0b0F. Bring water and baking soda to a low boil. Oil a rimmed cookie sheet.
4. Divide dough into 6 equal pieces. Using your hands, roll each piece into a rope, about 24 inches long. Form the dough into a "U" with the bottom closest to you. Twist the ends and bring the tails down to the bottom of the "U" forming a classic pretzel twist. Place on the oiled sheet.
5. One at a time, boil pretzels face-up in the baking soda water for 15 seconds. Spoon water over the tops of the pretzels as they boil. Use a bamboo strainer or large slotted spatula to remove from the water. Blot the strainer on a paper towel, then place pretzel on the oiled sheet.
6. Whisk egg yolk and water with a fork. Brush pretzels with egg wash, then sprinkle with coarse sea salt.
7. Bake for 8-10 minutes, until deeply golden. Use a thin cookie spatula to remove the pretzels immediately from the pan. Serve warm, plain or with mustard or cheese sauce.

flour, yeast, sugar, kosher salt, butter, water, boiling liquid, water, baking soda, egg, water, salt

Taken from tastykitchen.com/recipes/breads/soft-pretzels-3/ (may not work)