# What You'll Need:
→ Dough
01 - 1 1/2 cups warm water (110°F, 43°C)
02 - 2 1/4 teaspoons active dry yeast (7 g, 1 packet)
03 - 1 tablespoon granulated sugar (12 g)
04 - 4 cups all-purpose flour (500 g)
05 - 1 teaspoon fine sea salt (6 g)
06 - 2 tablespoons 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 tablespoon water
10 - Coarse sea salt, for sprinkling
# How to Make It:
01 - Combine warm water, yeast, and sugar in a large bowl; allow to stand 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture; stir with a wooden spoon until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm location for 1 hour or until doubled in size.
05 - Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper.
06 - Bring 10 cups water and baking soda to a boil in a large pot.
07 - Punch down dough, divide into 8 portions, then roll each into a 20-inch (50 cm) rope and shape into pretzels by forming a U, twisting the ends twice, and pressing them onto the U's base.
08 - Dip each pretzel carefully into the boiling baking soda water for 30 seconds, then lift with a slotted spatula and transfer to baking sheets.
09 - Brush pretzels with egg wash and sprinkle generously with coarse sea salt.
10 - Bake pretzels in preheated oven for 12 to 15 minutes until deep golden brown.
11 - Allow pretzels to cool slightly on a wire rack prior to serving.
