- 1 cup warm water (as hot as possible from tap)
- 1 packet active instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 11/4 cup granulated sugar
- 2 tablespoons of butter
- 3¼- 3 1/2 cups all-purpose flour + more for the counter surface to knead
- 1 large egg, beaten plus one more egg yolk
- 1 tablespoon of cold water
- coarse sea salt for sprinkling
- cinnamon sugar mixture for sprinkling
- Preheat oven to 425F degrees. Grease cookie sheets or line them with parchment paper or silicone baking mat. Set aside.
- In a mixing bowl, dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain.
- Add salt and sugar, butter; stir until fairly combined.
- Slowly add flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add additional flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
- 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 about 16 sections (about 1/3 cup each) This measurement does not have to be exact – the size of the pretzel is completely up to you.
- Roll the dough into a rope with an even diameter. I use my hands starting in the middle and work outward. My ropes were 14-20 inches long. This measurement will depend how large you want the pretzels. 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.
- In a small bowl, beat the egg yolk and 1 tablespoon of cold water and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides) or brush with a pastry brush.
- Place on baking sheet and sprinkle with salt or cinnamon sugar mixture
- Bake for 15-20 minutes at 425F degrees.
- Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.