2 ¼ teaspoons instant yeast
1 teaspoon granulated sugar
1 Tablespoon butter, melted
1 cup warm water
½ teaspoon salt
2 ½ cups flour
BAKING SODA BATH
2 cups water
4 tablespoons baking soda
FOR THE TOPPING
1 large egg
1 teaspoon cold water
1 tablespoon butter, melted
1 tablespoon coarse salt
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
In a medium sized bowl, dissolve yeast and sugar into warm water. Stir together and let sit for five minutes.
Add melted butter, salt and flour. Using a dough hook attachment with a stand mixer, turn on to a slow speed to incorporate ingredients. Mix for two to three minutes. Dough should start to pull off the sides of the bowl easily. If dough is too wet, add a bit more flour. If the dough is too dry, add a bit of water. Turn speed up to medium speed and let mixer knead dough until smooth for about 5 minutes.
Turn mixer off. Place dough into a lightly greased bowl. Cover with a hand towel or piece of foil. Let rest for 15-20 minutes.
While dough is resting, prepare baking soda bath. In a 2 quart sized sauce pan, bring two cups of water to a boil. Turn off heat. Add baking soda. Sir gently. Let sit while shaping dough.
Pull dough out of bowl and place on work surface or counter. Knead the dough lightly and form into a ball. Using a pizza cutter or knife, slice dough into 8 equal pieces. (Similar to cutting a pizza.)
Take one mini dough ball slice and roll out gently into a long, slender rope, approximately 24 inches in length.
Pick up each ends of the dough and shape into a ‘U’. Take both tips and twist once. Gently pull the tips over and down to each side of the pretzel base.
Place each pretzel into baking soda bath for 30 seconds. Remove from water with a large, flat slotted spatula, letting excess water drip. Place pretzel onto lined parchment cookie sheet. Repeat each step for the remaining seven pretzels.
Prepare an egg wash by cracking one large egg into a small bowl with 1 teaspoon of cold water. Whisk together until well combined. Brush egg wash onto each pretzel.
Bake at 425 degrees for 15-18 minutes. Remove from heat and place onto cookie rack to cool. Melt one tablespoon of butter and brush melted butter onto each pretzel. Add coarse salt as desired.
Store left overs in freezer. To reheat, place pretzel on microwave safe plate. Brush top of pretzel lightly with water. Add coarse salt. Heat in microwave for 40-50 seconds.