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1
Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.
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2
Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes.
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3
Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.
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4
Preheat oven to 450Au00b0F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).
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5
Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape.
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6
Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.
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7
Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.
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8
ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour.
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9
Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.
