# 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
# How to Prepare:
01 - Combine warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - Add melted butter and salt to the 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. The dough should spring back when pressed lightly.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, 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. In a large pot, bring 10 cups water and baking soda to a boil.
06 - Punch down risen dough and divide into 8 equal pieces. Roll each piece into a 20–22-inch rope. Form classic pretzel shape by creating a U, crossing ends twice, and folding over to secure.
07 - Carefully dip each pretzel into the boiling baking soda bath for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
08 - Brush each pretzel with the egg yolk mixture using a pastry brush. Sprinkle generously with coarse pretzel salt or kosher salt.
09 - Bake for 12–15 minutes until deep golden brown with a shiny, crackled crust. Rotate baking sheets halfway through for even browning.
10 - Cool pretzels briefly on a wire rack for 5 minutes. Serve warm with mustard for dipping.
