Recipe courtesy of Smitten Kitchen, which she adapted from Martha Stewart
Makes 16 full-sized or 32 miniature
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray
1. Pour warm water into bowl of electric mixer fitted with a dough hook*. In a small bowl, combine water and 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast & mix on low until combined. Add salt and 4 cups flour & mix 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 & knead on low 1 minute more. If dough is still wet & sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board & knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel & leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels & wrap in plastic.
5. 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; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda slowly & remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt (I used coarse Kosher salt). Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.