Pretzels

Combine warm water, sugar, salt, and active dry yeast in the bowl of a stand mixer.

• warm water: 1 ½ cup
• sugar: 1 tbsp
• salt: 2 tsp
• active dry yeast: 1 package

Wait 5 minutes , until frothy.

Add all-purpose flour and unsalted butter to the bowl.

• all-purpose flour: 22 oz
• unsalted butter: 2 oz

Mix on low until well combined.

Mix on medium until dough is elastic and supple.

Remove the dough from the bowl, spray the bowl with cooking spray and place your dough back in. Cover with a towel.

Let rise for 1 hour , until doubled in size.

Preheat the oven to 450 ºF.

Line two baking sheets with parchment paper.

Bring water and baking soda to a boil in a large pot.

• water: 10 cup
• baking soda: ⅔ cup

Meanwhile, divide the dough into 8 pieces and cover with a towel.

Roll each dough ball into a 24-inch rope. To turn the rope into a pretzel, first lay out the pretzel in a U shape. Then cross the two ends once or twice. Then bring the intersection down to the bottom of the U and gently press.

Place pretzels, two at a time, into the boiling water. Let boil for 30 seconds , remove using a spider, and then place on a baking sheet. Each baking sheet should hold 4 pretzels.

Bake for 13-16 minutes , turning half-way if you can be bothered.

After taking them out of the oven, let them sit for at least 5 minutes on a cooling rack before eating.