Homemade Soft PretzelsMakes 8 to 10 pretzels (I only get four large ones)
2 1/4 teaspoons yeast (or 1 packet)
1 teaspoon salt
1 tablespoon sugar
3 3/4 to 4 1/4 cups all-purpose flour
course sea salt for sprinkling
1) Preheat oven to 425 F degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2) Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Add salt and sugar; stir until combined. Slowly add 3 cups of flour, 1 cup at a time. Mix until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
3) Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 2/3 cup sections. This measurement does not have to be exact.
4) Roll the dough into a rope with an even diameter (rope should be somewhere around 40 inches long. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
5) In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
6) Bake for 10-13 minutes at 425 F degrees.
7)Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container for up to 3 days (otherwise it'll lose its softness). Pretzels freeze well.