Homemade Soft Pretzels

Combine the warm water, kosher salt, and melted unsalted butter in the bowl of a stand mixer. Sprinkle the active dry yeast on top and let it stand for 10 minutes until the yeast begins to foam.

Add the all-purpose flour and mix on low speed using the dough hook until fully incorporated. If the dough is too wet, add more flour one tablespoon at a time.

Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4-5 minutes.

Transfer the dough to a large oiled bowl and cover with a moist tea towel. Let it sit in a warm place for 1 hour.

Preheat the oven to 425 degrees F (220 degrees C) and line 2 half-sheet pans with parchment paper.

Bring a large pot of water and the baking soda to a rolling boil in a wide-mouth saucepan or roasting pan.

Remove the dough from the bowl and place it on a clean counter. If the dough is sticky, lightly flour the surface. If the dough is dry, lightly oil the work surface.

Divide the dough into 8 equal pieces. Cover any dough you are not immediately working with using a moist tea towel.

Take one ball of dough and roll it out into a 22-inch rope using your hands. Make a U-shape with the dough, cross the right side over to the left, and left over to the right. Gently press the ends into the bottom of the U.

Transfer the pretzel to the parchment-lined baking sheet and cover with a damp tea towel while you work on the remaining pretzels.

Place the pretzels, 2 at a time, into the boiling water for 30 seconds, splashing the tops with a spoon. Carefully remove with a wide spatula or spider and return to the parchment-lined baking sheet to rest.

Beat the egg yolk with 1 tablespoon of water. Brush each pretzel with the egg wash. Sprinkle with sea salt just before transferring them to the oven.

Place in the oven and bake for 15 to 18 minutes.

Transfer to a cooling rack for at least 5 minutes before serving.