Homemade Soft Pretzels

These are amazing!! I was craving those pretzels you get in the mall so I decided to google a recipe. I found this on The Food Network website courtesy of Alton Brown. The baking soda and water is to cook the inside of the pretzel and make it chewy, while the baking in the oven is to cook the outside and brown it. I made the whole batch and then put them in the freezer. Reheat in a 250 degree oven for 15 minutes or so and they'll defrost and be so yummy!!

Homemade Soft Pretzels
Adapted from The Food Network

Ingredients
1 1/2c warm (110-115 degree F) water
1 tbsp sugar
2 tsp salt
1 package active dry yeast
22 oz all-purpose flour, approximately 4 1/2c
2 oz unsalted butter, melted
Vegetable oil, for bowl
10 c water
2/3 c baking soda
1 lg egg yolk beaten with 1 tbsp water
Pretzel salt, for sprinkling

Directions
Preheat oven to 450 degrees. Line 2 half sheet pans with parchment paper and brush with vegetable oil. Set aside.

Combine 1 1/2 c water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and oil well with vegetable oil. Return the dough to the bowl, cover with plastic wrap or a damp cloth towel and sit in a warm place for 55 minutes or until dough has doubled in size.

Bring the 10 cups of water and baking soda to a rolling boil in a large pan.

When dough has doubled in size, turn out on a slightly oiled work surface and divide into 8 pieces. Roll out dough into long ropes. Make U-shape with the rope, holding ends of rope cross them over each other and press firmly onto the bottom of the U to form shape. Place onto parchment lined sheet.

Place the pretzels in boiling water for 30 seconds. Remove from water using a large flat spatula. Return to the sheet pan and brush with beaten egg yolk and water mixture. Top with pretzel salt, if desired. Bake until dark brown in color, approximately 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.