Soft Pretzels

Ingredients

• 2 tablespoons baking soda 
• 1 teaspoon cornmeal 
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 14.5 ounces flour all-purpose divided
• 2 teaspoons kosher salt 
• 1 teaspoon salt 
• 1.5 teaspoons sugar 
• 1 cup water (100° to 110°)
• 1 teaspoon water 
• 6 cups water 

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• spatula
• measuring cup
• dutch oven

Directions

1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes).
4. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
6. Preheat oven to 42
7. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal.
8. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
9. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds.
10. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
11. Place pretzels on a baking sheet sprinkled with cornmeal.
12. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth.
13. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt.
14. Bake at 425 for 12 minutes or until pretzels are deep golden brown.
15. Transfer to a wire rack to cool.