(Makes 32 - 6" pretzel sticks)
Prep time: 1 1/2 hours (including time to let dough rise)
Cook time: 25 minutes
1 1/2 cup warm (110 degree) water
1 T sugar
2 tsp. kosher salt
1 pkg. dry yeast
22 oz. AP flour (about 4 1/2 cups)
2 oz unsalted butter
Vegetable oil for pan
10 cups water
2/3 cup baking soda
1 lg. egg yolk beaten w/ 1 T water
Combine the water, sugar and kosher salt in a bowl and sprinkle the yeast on top. Allow to sit for 5 minutes for the yeast to bloom. Add the flour and butter and combine with a wooden spoon or use a stand mixer. Mix until all the ingredients are well combined. continue to mix until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for one hour or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope about 1/2" thick. Cut into 4 equally long sticks. Place onto the parchment-lined cookie sheets.
Gently place the pretzels into the boiling water one at a time for about 30 seconds. Remove with a wire basket or large slotted spoon. Place boiled pretzel on the cookie sheet and brush the top with the egg wash (beaten egg & water). Sprinkle with pretzel salt. Bake 13-15 minutes or until the pretzels are dark golden brown. Remove from cookie sheet and allow to cool on a rack for 5-10 minutes. Serve with Beer Cheese.
Check out all the classes that we used this recipe in: