# What You'll Need:
→ Dough
01 - 1 1/2 cups warm water (110°F/43°C)
02 - 2 1/4 tsp active dry yeast (7 g, 1 packet)
03 - 1 tbsp granulated sugar (12 g)
04 - 4 cups all-purpose flour (500 g)
05 - 1 tsp fine sea salt (6 g)
06 - 2 tbsp unsalted butter, melted (28 g)
→ Boiling & Topping
07 - 10 cups water (2.4 L)
08 - 2/3 cup baking soda (90 g)
09 - 1 egg yolk beaten with 1 tbsp water
10 - Coarse sea salt for sprinkling
# Directions:
01 - Combine warm water, yeast, and sugar in a large bowl; let rest 5 minutes until foamy.
02 - Add flour, salt, and melted butter; stir with wooden spoon until shaggy dough forms.
03 - Turn dough onto floured surface and knead 5 to 7 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover, and let rise in warm place for about 1 hour until doubled.
05 - Heat oven to 450°F (230°C); line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a rolling boil in a large pot.
07 - Punch down dough; divide into 8 equal portions. Roll each into 20-inch ropes and form classic pretzel shape.
08 - Dip each pretzel in boiling baking soda solution 30 seconds; remove with slotted spatula to baking sheets.
09 - Brush pretzels with egg yolk wash; sprinkle generously with coarse sea salt.
10 - Bake for 12 to 15 minutes until deep golden-brown.
11 - Transfer pretzels to wire rack; cool slightly before serving.
