The Perfect Soft Pretzels

Ingredients

• Salt
• Butter
• Sugar
• Water
• Baking soda
• Egg
• Flour
• Boiling water
• Hot water

Directions

1. Add the water and sugar to the bowl of a stand mixer, then scatter the yeast over the surface. Leave it alone for 10 minutes, until it looks foamy and has puffed up. Stir in the butter. In another bowl, whisk the flour with the salt. Pour the flour mixture into the liquid, fit the mixer with the dough hook, and mix on low until everything comes together. Turn the mixer to medium and knead for about 4 to 5 minutes, stopping when the dough is satiny and clears the bowl walls. Lift the dough out and set it in a clean bowl that has been oiled. Drape a kitchen towel over the bowl and let it rise somewhere warm until doubled, about 1 hour.
2. Heat the oven to 450 degrees. Prepare 2 baking sheets with parchment paper, then add a light drizzle of oil. Put water and the baking soda in a large pot, and bring it to a vigorous boil.
3. While that heats, move the dough to a lightly oiled counter and cut it into 8 even portions. Shape each portion into a 24-inch rope. Set a rope on the counter, hold an end in each hand, bend it into a u-shape, cross the ends, bring them down, twist them, and press them onto the bottom curve to make a pretzel. Move the shaped pretzels to the parchment-lined baking sheet.
4. Lower the pretzels into the boiling water, working with 1 or 2 at a time, and cook for about 30 seconds while you continually spoon the hot water over the dough. Scoop them out with a large, flat spatula, then set them directly on the oiled baking sheet. Brush the pretzels with egg wash, and scatter coarse salt over the tops.
5. Bake until the pretzels turn a deep golden brown, about 12 minutes. Move them to a cooling rack and wait at least 5 minutes before serving.