-
1
Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.
-
2
Allow to sit for 5 minutes or until the mixture begins to foam.
-
3
Add the flour and, using the dough hook attachment, mix on low speed until well combined.
-
4
Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes.
-
5
Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
-
6
Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
-
7
Preheat the oven to 350 degrees F.
-
8
Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil.
-
9
Set aside.
-
10
Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
-
11
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces.
-
12
Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart.
-
13
Cover the dough not being used with a slightly damp towel to help prevent drying out.
-
14
Gently place 6 to 8 pretzels at a time into the water for 30 seconds.
-
15
Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
-
16
Bake until golden brown in color and hard, approximately 55 to 60 minutes.
-
17
Transfer to a cooling rack for at least 20 minutes before serving.
-
18
Store in an airtight container for up to 1 week.
