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2 cups warm water (100°F to 110°F)

1 tablespoon + 2 tablespoons sugar

1 packet active dry yeast

5 to 6 cups all-purpose flour, plus more for dusting

1 tablespoon salt

2 teaspoons canola oil

¼ cup baking soda

1 large egg

Coarse pretzel salt, seasame seeds, garlic, poppy seeds, dried onion flakes

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook and stire to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1½ minutes. Add another ½ cup flour, and knead on low 1 minute more. If dough is still wet & sticky, add another ½ cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Trasnfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Trasnfer to a lightly floured board. Knead once or twice, divide into 16 peices.

5. Roll one peice of dough at a time into an 18-inch-long stip on an unfloured board. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda which will foam up a little. Add remaining 2 tablespoons of sugar. Reduce to simmer; transfer three to four pretzels to water. Poach 1 minutes on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze, dip in your favorite bagel toppings; sea salt, the works, pizza, seasame seeds, etc. Bake until golden brown, 12 to 15 minutes. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

 

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