-
1
Pour 2 cups hot water into bowl of electric mixer with dough hook.
-
2
Check water with instant-read thermometer to register about 110 degrees.
-
3
Add sugar, stir to dissolve.
-
4
Sprinkle with yeast; let sit 5 minutes; yeast should bubble.
-
5
Beat 1 cup flour into yeast on low until combined.
-
6
Beat in salt and 4 cups flour until combined, about 30 seconds.
-
7
Beat on medium--low until doughy pulls away from sides of bowl, about 1 1/2 minutes.
-
8
Add 1/2 cup flour, and knead on low 1 minute more.
-
9
If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds.
-
10
Transfer to a lightly floured board, and knead about 10 times until smooth.
-
11
Pour oil into a large bowl; swirl to coat sides.
-
12
Transfer dough to bowl, turning dough to completely cover all sides.
-
13
Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
-
14
Heat oven to 450 degrees.
-
15
Lightly spray 2 baking sheets with cooking spray.
-
16
Set aside.
-
17
Punch down dough remove bubbles.
-
18
Transfer to a lightly floured board.
-
19
Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each), and wrap in plastic.
-
20
Roll 1 piece of dough at a time into an 18 -- inch -- long strip.
-
21
Twist pretzel shape; transfer to prepared baking sheet.
-
22
Cover with a kitchen towel.
-
23
Continue to form pretzels; 8 will fit on each sheet.
-
24
Let dough rest until it rises slightly, about 15 minutes.
-
25
Meanwhile, fill large shallow pot with 2 inches water.
-
26
Bring to a boil.
-
27
Add baking soda.
-
28
Reduce to simmer; transfer 3 to 4 pretzels to water.
-
29
Poach 1 minute.
-
30
Use slotted spoon to transfer pretzels to baking sheet.
-
31
Continue until all pretzels are poached.
-
32
Beat egg with 1 tablespoon water.
-
33
Brush pretzels with egg wash. Sprinkle with salt.
-
34
Bake 12 to 15 minutes, until golden brown.
-
35
Let cool on wire rack.
-
36
Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for 2 days.
-
37
Do not store in covered container.
