1 Tablespoon sugar
2 teaspoons kosher salt, plus more for topping
1 1/2 cups warm water (110 to 115 degrees F)
1 package (2 1/4 teaspoons) instant yeast
22 ounces (about 4 1/2 cups) all-purpose flour
Vegetable oil (nonstick) spray, for pan and bowl
10 cups water
2/3 cups baking soda
1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)
Mix butter, sugar, salad and water with yeast in a large mixing bowl.
Add flour and mix until a dough forms.
Knead and add more flour until dough is tacky.
Let dough rise for 45 minutes.
Preheat oven and bring large pot of water to a rolling boil. Add baking soda.
Shape dough into desired pretzel shape. Boil 30 seconds and place on baking sheet.
Bake 14 minutes for large twists, 10 minute for mini twists or bites.
Allow to cool on rack for 5 minutes before serving.
