Soft Pretzels

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I find it amazing that so few ingredients can be combined in so many ways to produce totally different products.  This recipe for soft pretzels differs only slightly from bagels, and yet, what a difference!  

I'd like to claim credit for this, but I've got to be honest.  I haven't made these yet.  Jared has been making them, using this recipe adapted from Alton Brown's version of the classic favorite. 

So here we go.

Soft Pretzels
1 1/2 cups warm water (110°F)
1 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
2 3/4 cup all-purpose flour
1/4 cup butter, melted

Oil
5 cups water
1/3 cup baking soda
1 large egg yolk (beaten with 1 tablespoon water)
pretzel salt

Combine the 1 1/2 cups water, sugar, and salt in a bowl and then sprinkle in the yeast.  Set aside to proof for 10 minutes.

Mix in the flour and butter until well combined.  Knead until the dough is smooth, about 8 minutes.

Oil the counter lightly and place the dough on top.  Cover with the bowl (or with plastic wrap) and let rise until doubled.

Preheat oven to 450°F.   Oil a cookie sheet generously or line it with parchment and oil lightly.

Bring the 5 cups of water and 1/3 cup baking soda to a rolling boil in a wide pot or pan.

Divide the dough into 8 pieces and roll each into a 24" rope.  With the rope, make a U-shape and then cross the ends over each other and press onto the bottom of the U to form the pretzel shape.  Repeat with the remaining pieces.

Place the pretzels in the boiling water one at a time.  Cook each for 30 seconds.  Remove from the water using a large, flat spatula.  Place again on the cookie sheet and brush the top with the egg yolk-water mixture.  Sprinkle with pretzel salt (or kosher salt).

Bake 12-14 minutes, or until a dark golden brown.  Cool on a cooling rack for at least 5 minutes before eating.   

References:
https://altonbrown.com/homemade-soft-pretzels-recipe/