• 3 cups flour
• 1 tbsp sugar
• 2 tsp salt
• 1 tbsp baking soda
• 2 tsp baking powder
• 2 tsp active dry yeast
• 2 tbsp butter
• 1 cup warm milk
• 1 egg
• course Kosher salt

Directions:

   Mix warm milk, sugar and yeast. Allow to stand 15 minutes during which time yeast should proof (get poofy). Once yeast is active, mix in salt, baking powder and butter. Add flour one cup at a time kneeding as you go. Once flour is all mixed in continue kneeding for 15 minutes. Dough should be smooth and silky and elastic. If dough is too wet add more flour 1/4 cup at a time.

   After kneeding place dough covered in an oiled pan and set aside in a dry place to rise for 60 minutes. With 15 minutes to go bring 3 inches of water to a boil in a large pot. Once boiling, add baking soda and stir in to dissolve. Pre-heat oven to 400 degrees.

   When hour is up, uncover dough and smash it down. Break dough up into gold ball sized sections. Roll each section out into a thin rope (pinky sized) about 14 to 18 inches long. Once the rope is smooth and uniform twist into pretzel shape and place in boiling water for 90 seconds. Pretzel ill sink initially but float to the surface soon after. Do not over crowd your pot.

   After 90 seconds remove pretzel from water, drain and place on greased cookie sheet. Repeat for all golf ball sized dough portions.

   Once all of the pretzels have been boiled, lightly brush the tops with an egg wash. Apply course Kosher salt to the moistened areas and then bake pretzels for 15 to 20 minutes. They are done when the tops begin to turn golden brown.