Classic Bakery-style Soft Pretzels

Combine 1 1/2 cups Warm Water, 1 tablespoon Sugar, and 2 1/4 teaspoons Active Dry Yeast in the bowl of a stand mixer. Let sit for 5 minutes until the mixture begins to foam.

Add 4 1/2 cups All-Purpose Flour, 2 tablespoons melted Unsalted Butter, and 2 teaspoons Kosher Salt to the yeast mixture. Mix on low speed using a dough hook until combined.

Increase the mixer speed to medium and knead the dough for 4 to 5 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl, cover with a towel, and let rise in a warm place for 50 to 55 minutes, or until doubled in size.

Preheat your oven to 450 degrees F. Line two baking sheets with parchment paper and brush them lightly with oil to prevent sticking.

Bring 10 cups of Water and 2/3 cup Baking Soda to a rolling boil in a large wide pot.

Turn the dough out onto a work surface and divide it into 8 equal pieces. Roll each piece into a 24-inch long rope, form a U-shape, cross the ends over each other, and press them down into the bottom of the U to form a pretzel shape.

Carefully lower the pretzels into the boiling baking soda bath, one or two at a time, for 30 seconds each. Remove with a slotted spatula and place on the prepared baking sheets.

Beat 1 Large Egg Yolk with 1 tablespoon of water. Brush the top of each boiled pretzel with the egg wash and sprinkle generously with 1 tablespoon Coarse Kosher Salt.

Bake in the preheated oven for 12 to 14 minutes until they are a deep, dark golden brown. Transfer to a cooling rack and let rest for at least 5 minutes before serving.