Headed to the big game? These soft and salty pretzels are sure to make a big hit. Dip them in mustard, cheese, salsa, marinara, or eat them plain; it's an easy snack you'll make over and over again.
In a small jug or mason jar, microwave water to 110-115℉
Stir in yeast until dissolved
In a stand mixer, combine butter, sugar, salt, yeast mixture and 3 cups of the flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (will be sticky)
Turn dough out onto a floured surface and knead until smooth and elastic (about 7 minutes)
Place in a greased bowl, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour)
Preheat oven to 425℉ and in a Dutch Oven, bring 10 cups water and baking soda to a boil.
Punch dough down and turn onto a lightly floured surface. Divide and shape into 8 balls; squeeze each ball to for a rough rope, then roll between your hands until you have a 24” rope
Curve ends of rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal
Gently slide pretzels off a spatula, 2 at a time, into the boiling water and cook for 30 seconds. Remove with a slotted spoon and place on a paper towel to absorb excess moisture. Repeat with remaining pretzels
Place pretzels 2” apart on greased baking sheets
In a small bowl, which egg yolk and water and brush over pretzels; Sprinkle with coarse salt
Bake 10-15 minutes or until golden brown
Remove to a wire rack to cool
Serve warm
Notes
For added flavor, substitute the water for the dough with 12 oz amber beer. You don’t have to have a stand mixer, but you will need a heavy duty electric mixer if you don’t have one.