An egg wash gives our doughy pretzels the perfect crispy exterior.
Dunk in cheese sauce or mustard for a snack that’s better than the ballpark version.
Pour into the large bowl of an electric mixer that has a dough hook.
Credit: Blaine Moats
Sprinkle with yeast; let stand about 5 minutes or until foamy.
Add 2 1/3 cups of the flour, the butter, and the 1 1/4 teaspoons salt.
Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms.
(The dough should pull away from the sides of the bowl but still be slightly sticky.
If it is too sticky, beat in the additional flour.)
Turn out dough onto a clean, dry work surface.
Place in a lightly greased bowl, turning once to grease surface of dough.
Cover and let rise in a warm place until double in size (about 1 hour).
Preheat oven to 450F.
Lightly grease a large baking sheet; set aside.
Turn out onto a clean, dry work surface.
Divide dough into eight portions.
Roll and stretch each portion into a 30-inch-long rope.
To shape each pretzel, form each rope into a U-shape.
Remove pretzels and place on paper towels to blot the bottoms dry.
Arrange pretzels 2 inches apart on the prepared baking sheet.
In a small bowl combine egg yolk and the 1 tablespoon cold water.
Brush pretzels with egg yolk mixture.
If desired, sprinkle with coarse salt.
Bake for 10 to 12 minutes or until deep golden brown.
Cool slightly on a wire rack; serve warm.
2,000 calories a day is used for general nutrition advice.
