- 1 1/2 cups warm water (110-115 degrees F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (you can use rapid rise)
- 2 1/2 to 3 cups all-purpose flour
- 1 1/2 cups white whole wheat flour, optional — if you choose not to use white whole wheat just increase the all-purpose flour to 4 cups.
- 5 cups water
- 3 TBLS. baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Course Kosher salt for topping
- melted butter and cinnamon-sugar topping recipe below (optional)
- In the bowl of a stand mixer add the warm water, sugar, salt and sprinkle the yeast on top. Let the mixture sit for about 6-8 minutes or until the mixture begins to foam. Add the flour to the bowl and with a dough hook attachment mix on low speed just until well combined then increase to medium speed. (You can add additional water if needed 1 TBLS. at a time.) Mix until the dough begins to come away from the sides of the bowl (about 5 minutes).
- Lightly oil a large bowl and place the dough in the bowl turning it to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees.
- When dough has doubled, remove from bowl and place on a lightly floured surface. Pinch off a piece of dough and roll into a rope and shape into pretzel or twists. Place them on parchment lined baking sheets until you are finished. (You can make as many or few pretzels as you wish and freeze the remainder of the dough.)
- In a large pan boil 5-6 cups of hot water and add baking soda. Reduce heat to low so the water is a light simmer. Dip each pretzel shape into the simmering water for 30 seconds on each side. Remove with slotted spoon and let drip on paper towel then place on parchment lined baking sheet.
- Brush tops with beaten egg and sprinkle with course kosher salt.
- Bake in pre-heated oven 8-12 minutes or until browned. Cool on wire rack for 5 minutes.
- If using, add cinnamon topping to the pretzels while still warm.
- In a small dish add 1/4 cup butter, melted, 1/2 cup granulated sugar and 2 teaspoons cinnamon. Stir well to combine. Dip the warm pretzels in the mixture.