Personal favourite for game day!
| 1 ½ | Cup | Water, 110-115F, 40 seconds microwave | |
| 1 | Tablespoon | Sugar | |
| 2 | teaspoon | Kosher Salt | |
| 1 | Package | Active Dry Yeast | |
| 4 ½ | Cup | All Purpose Flour | |
| 2 | oz | Unsalted butter, Melted | |
| Vegetable Oil, for pan/work surface | |||
| 10 | Cup | Water | |
| 2/3 | Cup | Baking Soda | |
| 1 | E= | Egg Yolk, beaten with 1 TBsp water | |
| Kosher Salt, Topping |
In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam. Using the hook attachment for the mixer, add the flour and butter and mix on low until combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
Remove the dough from the bowl. Clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover it with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size.
Preheat the oven to 450ºF. Line sheet pan and lightly oil.
Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. While the water comes to a boil, turn the dough onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Shape the ropes into pretzels then return them to the cookie sheet. You can also optionally form the dough into rolls at this point.
Place the pretzels, one by one, into the boiling water for 30 seconds. Remove each of them from the water using a large slotted spoon and return them to the cookie sheet. Brush the tops with the egg wash and sprinkle with kosher salt.
Bake until golden brown in color, 10-12 minutes.
Suzilla's 