Ingredients
3/4 c. warm water (between 110° and 115°)
1 tsp. granulated sugar
1/2 package active dry yeast
2 1/4 c. all-purpose flour
3/4 tsp. kosher salt
Cooking spray
1/2 c. baking soda
1 large egg, beaten
Pretzel salt
Preparation
Step 1In a medium bowl or measuring cup, whisk the water and sugar until the sugar is dissolved. Sprinkle the yeast over top and let sit until the yeast begins to foam and bubble, about 5 minutes. Step 2Add the flour and salt to a food processor and pulse to combine. Scrape yeast mixture into flour mixture and process for 30 seconds. Step 3Spray a large bowl with cooking spray and scrape the dough from the food processor into prepared bowl. Cover with plastic and let sit until doubled in size, about 30 minutes. Step 4Preheat the oven to 450°. Line a rimmed baking sheet with parchment paper and spray with cooking spray. Step 5On a lightly floured surface, divide risen dough into 6 equal pieces. Working with one piece at a time, keeping the other pieces covered with plastic, roll the dough into a 14-inch rope. Fold dough into a horseshoe shape. Twist ends twice and fold over top, pressing each end into the top, creating a traditional pretzel shape. Place on prepared baking sheet. Repeat with remaining pieces of dough. Step 6Bring a large pot of water to a boil. Add baking soda and return to a boil. Add one pretzel to boiling water and cook, flipping halfway through, 30 seconds. Using a slotted spoon or kitchen spider, scoop the pretzel back onto the baking sheet. Repeat with remaining pretzels. Step 7Brush tops of each pretzel with egg and sprinkle with pretzel salt. Bake until deep golden, about 12 minutes. Let cool slightly, serve warm or at room temperature.
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