The Domestic Geek: Soft Chewy Pretzel Recipe

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For the dough
1½ cups warm water, between 110 and 115 degrees
1 tbsp sugar
1 tsp kosher salt
1 package active dry yeast, (or 2¼ tsp)
¼ cup unsalted butter, melted
4 cups flour

For cooking
Large pot of boiling water
½ cup baking soda
1 egg yolk
1 tbsp water
Kosher salt for sprinkling

Begin by adding sugar and salt to warm water.
Add active dry yeast and set aside for 5 minutes.
Pour yeast mixture into the bowl of a stand mixer equipped with a dough hook. You can also mix this by hand.
Add melted butter and flour to mixer and mix on low until all the ingredients are combined.
Increase speed and allow the dough to knead for 5 minutes. Or knead the dough by hand for 5 minutes until it's smooth and elastic.
Put the dough in a well-oiled bowl and cover it with a tea towel.
Allow the dough to rise for at least one hour in a warm place.

Line two baking sheets with parchment paper. Set aside.
In a large pot, bring about 8-10 cups of water to a rolling boil.
Add baking soda.
Once the dough has risen, turn it out onto a lightly floured surface.
Separate the dough into 8 equal parts.
Roll each part into a rope that is approximately 14-16".
Form the rope into a pretzel shape and lightly pinch the ends so they stick.
Place each pretzel on your parchment-lined baking sheets.
Gently lower pretzels, two at a time, into the boiling water for 30 seconds.
Remove pretzels with a slotted spoon and return them to the parchment-lined baking sheets.
Repeat until all pretzels have been boiled.
In a small bowl, beat egg yolk with 1 tablespoon of water.
Using a pastry brush, brush the top of each pretzel liberally with egg wash.
Sprinkle with kosher salt.
Bake both trays at 450˚F for approximately ten minutes. Swap trays half way through baking so they brown evenly.
Serve immediately or store in a paper bag for up to one day.
Enjoy!

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