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1
For the pretzels: Combine water, sugar and salt in the bowl of a stand mixer.
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2
Sprinkle yeast over water and allow mixture to sit for 5 minutes or until yeast begins to foam.
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3
Using the dough hook, carefully and gradually mix in the flour along with the melted butter.
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4
Mix on low until dough begins to pull away from the sides of the bowl.
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5
Remove dough and wipe out bowl.
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6
Drizzle about a tablespoon of oil over the inside of the bowl.
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7
Return dough to bowl, flipping it to coat it well with the oil.
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8
Cover bowl with plastic wrap and place in a warm place for about an hour or until dough has doubled in size.
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9
Preheat oven to 350 F. Line two baking sheets with parchment paper and spray the paper with cooking spray.
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10
Set pans aside.
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11
In a large pot bring 10 cups of water and the baking soda to a boil.
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12
Remove dough from bowl and place on a floured surface.
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13
Divide dough into about six equal-sized balls of dough.
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14
Use your hands and roll each dough ball into a rope with about 1 inch diameter.
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15
Using a pizza cutter, cut each rope into 1-inch pieces.
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16
Drop dough in small batches into the pot of boiling water.
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17
Allow dough to cook for about 30-45 seconds turning halfway through the cook time.
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18
Use a slotted spoon and remove them from the water to prepared baking sheets.
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19
Continue until all the dough has been boiled.
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20
Combine egg and 1 tablespoon water in a small bowl.
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21
Brush pretzels with the egg wash.
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22
Bake for about 10 minutes or until golden brown.
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23
Remove pans from the oven and brush pretzels with the melted butter.
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24
Sprinkle Italian seasoning, Parmesan and garlic powder over pretzels.
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25
Serve with marinara.
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26
For the marinara: Heat oil in a small saucepan over medium heat.
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27
Add garlic and cook for one minute.
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28
Stir in tomatoes, parsley and red pepper.
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29
Allow sauce to come to a slow boil and cook for about 15 minutes.
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30
Pretzel recipe adapted from Alton Brown.
