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1
In a food processor fitted with the dough blade (or a stand mixer fitted with the dough hook), whirl together the flour, yeast, sugar, and salt.
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2
With the motor running (at low speed for a stand mixer), drizzle in the oil, then 2 cups of the water.
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3
The dough will come together and grab onto the dough hook.
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4
Dust a countertop with flour and knead the dough, pushing it in from the sides and then over from the bottom, for 7 to 10 minutes.
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5
It will become less sticky, more cohesive, and slightly shiny; and it will have the texture of an earlobe to the touch.
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6
(If it doesnt, add more flour, 1 tablespoon at a time.)
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7
Lightly oil a large bowl and dampen a clean kitchen towel.
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8
Heat a cup of water in the microwave and remove it.
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9
Roll the dough into a ball, transfer to the oiled bowl, and cover the bowl with the moist towel.
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10
Move the bowl into the microwave and let it sit for 1 hour.
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11
Transfer the dough to a countertop lightly dusted with more flour.
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12
Stick your finger directly into the center to make a small hole.
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13
Use your fingers to widen the hole and work the dough, hand over hand as if youre pulling on a rope, into a large O-shape about 2 inches thick.
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14
Cut the dough into a long rope and then into 12 equal pieces.
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15
Working with 1 dough piece at a time, roll into a 22-inch-long rope and fold into a pretzel shape: first, make a tall, skinny U shape, then cross the ends down and across each other to the opposite sides of the U.
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16
Pinch the pretzel to hold its shape.
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17
Form the other pretzels and let them rest for 20 minutes.
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18
Preheat the oven to 425F Line 2 baking sheets with parchment paper.
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19
Bring the remaining 6 cups of water and the baking soda to a rapid boil in a wide-mouthed Dutch oven or other large pot.
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20
Boil the pretzels, one at a time, for 30 seconds each.
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21
Dont skip this step: its what sets a pretzel apart from a doughy roll.
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22
Remove the pretzels from the water with a slotted spoon and hold them over the pot to drain well, then place them on the lined baking sheets.
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23
Beat the egg with 1 teaspoon of water.
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24
Brush the pretzels with this egg wash and sprinkle with salt to taste.
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25
Bake both sheets of pretzels for 15 to 18 minutes, rotating the baking sheets and swapping their places in the oven halfway through.
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26
When theyre done, the pretzels will be golden brown.
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27
Transfer to a cooling rack and allow them to cool for a full 30 minutes-really: this sets their texture.
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28
The pretzels are ready to eat immediately; and they are best eaten within a day.
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29
Alternatively; they can be frozen in a zip-top bag for up to 3 months.
