German pretzel

Ingredients:

• 1.5 cups warm water (43 - 46°C)
• 1 tbsp. sugar
• 2 teaspoons coarse salt
• 1 pack of active dry yeast
• 620 g (about 4.5 cups) premium wheat flour
• 55 g melted butter
• Vegetable oil for greasing the pan
• 10 tbsp of water
• 2/3 cup baking soda
• 1 egg yolk from a category CO egg, beaten with 1 tbsp. water
• Pretzel salt

Preparation:

1. In the bowl of a stand mixer, combine the water, sugar, and salt, then sprinkle the yeast over the top. Let stand for 5 minutes, until the mixture begins to foam.
   
   Add the flour and butter and, using the dough hook attachment, combine the ingredients on low speed. Reduce the mixer speed to medium and knead until the dough is smooth and begins to pull away from the sides of the bowl, about 4-5 minutes.
   
   Remove the dough from the mixer bowl, wash it, and then grease it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and let it rise in a warm place for about 50-55 minutes, until the dough has doubled in size.
2. Preheat oven to 230°C. Line 2 small baking sheets with parchment paper and lightly grease with vegetable oil.
   
   In an 8-quart saucepan or baking dish, bring 10 cups of water to a boil.
   
   Meanwhile, transfer the dough to a lightly oiled work surface and divide it into 8 equal pieces. Roll each piece of dough into a 24-inch (61 cm) long rope. Fold it into a U shape, holding the ends together. Then, overlap the ends and press the ends into the bottom of the U to form a pretzel. Place on a parchment-lined baking sheet.
3. Drop the pretzels into boiling water one at a time for 30 seconds. Remove them with a large flat spatula. Return them to the baking sheet, brush the surface of the pretzel with beaten egg yolk, and sprinkle with salt. Bake until deep golden brown, about 12-14 minutes. Cool on a wire rack for at least 5 minutes before serving.