1 and 1/2 cups warm water (lukewarm, no need to take temperature)
1 packet active yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tablespoon granulated sugar
4 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
1 large egg
course sea salt for sprinkling
and 1/2 cups warm water (lukewarm, no need to take temperature)
packet active yeast (2 and 1/4 teaspoons)
Tablespoon granulated sugar
- 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
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; stir until fairly combined. Slowly add flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Continue to add more flour until dough is no longer sticky. 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 5 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
Roll the dough into a rope with an even diameter. My ropes were twenty 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. See above for link to visual instructions.
In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
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 4 days (will lose softness). Pretzels freeze well.
*If you'd like to make cinnamon sugar pretzels, mix 1 Tablespoon cinnamon and 1/3 cup sugar and coat pretzels instead of using salt.