Pretzels So Moist
3 cups Unbleached All-purpose Flour
2-1/4 teaspoons Instant Yeast
1-1/2 teaspoon of brown sugar
1 teaspoon Kosher Salt
4 Tablespoon Melted Butter
1 cup Water
FOR THE BOILING LIQUID:
6 cups Water
1/3 cup Baking Soda
FOR THE TOPPING:
1 Egg Yolk
1 teaspoon Water
Coarse Sea Salt, For Sprinkling
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.
Remove dough to an oiled bowl and cover with oiled plastic wrap. Let rise for 40 minutes.
Heat oven to 450ºF. Bring water and baking soda to a low boil. Oil a rimmed cookie sheet.
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.
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.
Brush the pretzels with the egg wash and dash some salt on them for a better taste.
Pop the sheet pan into the over for 20 minutes or when they turn brown in color.
Serve them with melted cheddar cheese or yummy marinara sauce!