Soft and Chewy Salted Buttered Pretzels

Ingredients:

Pretzels:

2 teaspoons Self Rising Yeast

1-½ cup Warm Water

2 Tablespoons Brown Sugar

4 Tablespoons Canola Oil, Divided

2 teaspoons Salt

4-½ cups All-purpose Flour

Boiling:

10 cups Water

½ cups Baking Soda

1 whole Egg (large)

1 teaspoon Cold Water

4 Tablespoons Coarse Kosher Salt

4 Tablespoons Butter, Melted

Method:

Proof the yeast in the bowl of a stand mixer by adding the yeast, warm water and sugar together. Cover the bowl with a towel and let it stand for 5-10 minutes until bubbles form.

Add 3 tablespoons of the oil and the salt into the bowl. Using the dough hook, mix and add in the flour a cup at a time on low speed until all of the flour has been added and combined. Increase the speed to medium and knead the dough until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes.

Remove the dough from the bowl and pour the remaining tablespoon of oil into the same bowl. Form the dough into a ball and place it back into the bowl. Turn to coat dough with oil. Cover with a towel or plastic wrap and place in a warm place for 1 hour or until double in size.

Preheat oven to 425 F. In a large pot bring the 10 cups of water and baking soda to a boil.

Using a knife or pizza cutter, divide the dough into 8 equal pieces. Roll one piece into a large rope and twist into a pretzel shape. Pinch the ends to the bottom of the pretzel and set pretzel aside. Repeat with remaining pieces. Boil the pretzels, two at a time in the water solution for 45 seconds. Remove them from the boiling water with a slotted spoon and let the water drip off then place onto a parchment lined baking sheet. Repeat boiling the rest.

Once the are all boiled, beat together the egg and cold water in a small bowl. Brush this over the tops. Generously sprinkle with salt. Bake for 16-20 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve immediatly.