Mix water, sugar, and salt in a mixing bowl. Sprinkle the yeast on top and allow mixture to sit for 10 minutes. The mixture should begin to bubble and foam.
Add the flour and melted butter in the mixing bowl with the yeast mixture. Mix on low using the dough attachment just until the mixture comes together.
Mix on medium speed until the dough is smooth (about 4-5 minutes).
Remove the dough from the bowl. I place mine on a counter dusted lightly with flour. No extra kneading is required. It’s going to just hang out on that counter (or table, whatever works best for you), and wait for you to oil that bowl. Pour a little vegetable oil on a paper towel and rub around the inside of the bowl. Return the dough to the greased bowl and cover with plastic wrap. Now place the bowl in a warm place. I like to warm my oven to 200 degrees F and then shut it off. Move the oven rack to its lowest setting and place your bowl in the oven until the dough doubles in size. Let the magic begin!
Preheat the oven to 450 degrees F. Line 2 sheet pans with parchment paper and brush the parchment paper with the remaining melted butter. That butter is going to give you a delicious pretzel bottom) Trust me, you want to use butter. Not vegetable oil, olive oil, vegetable sprays, shortening (you get my drift, right?). Set the pans aside while you shape your dough and put your pretzels in a baking soda Jacuzzi. Bring 10 cups of water and 2/3 cups of baking soda to a boil in a large saucepan.
Turn the dough out onto a lightly oiled work surface (put vegetable oil on a paper towel and wipe it on the surface). Divide the dough into eight equal pieces. Roll each piece 24 inches long.
Make a U shape with the rope.
Holding the ends of the rope, cross the ends and then cross them again and press onto the bottom of the U making a pretzel shape.
Place the pretzels in the boiling water (one at a time) for 30 seconds. Using a large, flat spatula, remove them from the water. Place the pretzels on the sheets pans. Brush the top of each pretzel with the egg wash and sprinkle with everything bagel seasoning.
Bake 12-14 minutes. Place on a cooling rack and let them cool for about 5 minutes (trust me, five minutes is going to feel like a long time!).
• 1 ½ cups warm water (115 degrees F) • 1 Tbsp. granulated sugar • 2 teaspoons kosher salt • 1 packet (2 ¼ tsp.) active dry yeast • 4 ½ cups (510 grams) all-purpose flour • 8 Tbsp. (226 grams) melted butter /divided • 10 cups water • 2/3 cup (192 grams) baking soda • 1 egg • 1 Tbsp. water • Coarse salt or Everything bagel seasoning (optional)
Copycat Everything Bagel Seasoning
• 2 Tbsp. poppyseeds • 1 Tbsp. white sesame seeds • 1 Tbsp. black sesame seeds • 1 Tbsp. dried minced garlic • 1 Tbsp. dried minced onion • 1 Tbsp. coarse sea salt Mix everything together in a small bowl. Store leftovers in an airtight container.