Servings 16to 32 pretzels, depending on the size you choose
Ingredients
2cupswarm water100-110 degrees F
1TBsugar
2 1/4teaspoons1 1/4-oz package active dry yeast
5 to 6cupsall-purpose flour
1tablespoonsalt
2teaspoonscanolaor vegetable oil
2tablespoonsbaking soda
1large egg
pretzel saltor coarse kosher salt
Instructions
Dissolve sugar in the warm water in a large mixing bowl. Sprinkle with yeast and let sit for 10 minutes. Add one cup of flour and mix well. If using a dough hook, attach it at this time. Add 4 cups of flour and salt; mix well. Add flour about 1/2 cup at a time until dough is no longer sticky and pulls away from the sides of the bowl. Turn dough out onto a floured surface and knead until soft and smooth, about 8 to 10 times.
Pour oil into bowl and swirl to coat the bottom and sides of the bowl. Add dough to bowl and turn to coat. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour.
Turn dough out onto a floured surface and lightly press the air out of it. Let rest about 10 minutes. Divide dough into equal portions: 16 for large pretzels, 32 for miniature pretzels. Roll each portion out into a long, skinny rope. Form into a pretzel shape and place onto baking sheets. Let rise for about 15 minutes.
Meanwhile, heat a large skillet with about 2 inches of water to a boil. Gradually add baking soda to water, and turn down to a simmer. Poach each pretzel about 30 seconds on each side. Place onto baking sheets sprinkled with cornmeal or lined with parchment paper.
Beat egg with 1 tablespoon of water. Brush over unbaked pretzels and sprinkle with coarse salt.
Bake in a preheated 450 degree oven for about 12 to 15 minutes, until golden brown. Remove from baking sheets to cool on wire racks.
Pretzels are best the day of baking. However, they can store for up to 2 days, uncovered, at room temperature.