Himalayan Salted Pretzels

Ingredients:

• 1 1/2 cups warm water (110°F to 115°F)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup baking soda
• 10 cups water
• 1 large egg yolk, beaten with 1 tablespoon water
• Coarse Himalayan pink salt, for sprinkling
• Unsalted butter, melted (optional, for brushing)

Instructions:

1. Prepare the Dough:

   • In a large bowl, combine the warm water, yeast, and sugar. Stir to dissolve and let it sit for 5 minutes until it becomes frothy.
   • Add the flour and salt to the yeast mixture. Mix until the dough starts to come together.
   • Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

2. Let the Dough Rise:

   • Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

3. Prepare the Baking Soda Bath:

   • Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
   • In a large pot, bring the 10 cups of water and the baking soda to a boil.

4. Shape the Pretzels:

   • Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
   • Roll each piece into a long rope (about 24 inches long). Form each rope into a U-shape, then twist the ends together and press them down onto the bottom of the U to form a pretzel shape.

5. Boil the Pretzels:

   • Carefully place each pretzel into the boiling baking soda bath for 30 seconds. Use a slotted spatula to remove the pretzels and place them on the prepared baking sheets.

6. Brush and Sprinkle:

   • Brush each pretzel with the beaten egg yolk mixture and sprinkle generously with coarse Himalayan pink salt.

7. Bake:

   • Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.

8. Finish:

   • Optional: Brush the warm pretzels with melted butter for extra flavor and shine.

9. Serve:

   • Enjoy your Himalayan Salted Pretzels warm, with mustard or cheese dip if desired.

Tips:

• For a sweeter twist, you can sprinkle the pretzels with cinnamon sugar instead of salt.
• Store any leftover pretzels in an airtight container at room temperature for up to two days. Reheat them in a 350°F (175°C) oven for a few minutes before serving.

Enjoy your delicious Himalayan Salted Pretzels!