Game Day Pretzels

Ingredients

1 tablespoon Sugar
1 tablespoon Active dry yeast (one ¼ ounce envelope)
5-6 cups All purpose flour
1 tablespoon Salt
2 teaspoons Canola oil
2 tablespoons Baking soda
2 largeEggs
Coarse salt
Vegetable oil cooking spray

Directions

• Pour 2 cups hot water into bowl of electric mixer with dough hook. Check water with instant read thermometer to register about 110oF. Add sugar, stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble.


• Beat 1 cup flour into yeast on low until combined. Beat in salt and 4 cups flour until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1-1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour; knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times until smooth.


• Pour oil into a large bowl; stir to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover and leave in a warm spot for 1 hour, or until dough has doubled in size.


• Heat oven to 450oF.


• Lightly spray two baking sheets with cooking spray. Set aside.


• Punch down dough to remove bubbles.


• Roll one piece of dough at a time into an 18 inch long strip.


• Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel.


• Continue to form pretzels.


• Let dough rest until it rises slightly, about 15 minutes.
• Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil.


• Add baking soda.


• Poach each pretzel in the water for 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.


• Beat eggs with 1 tablespoon water.


• Brush pretzels with egg wash. Sprinkle with salt.


• Bake 12-15 minutes, until golden brown.