⅓ cup baking soda
1 ½ cups warm water (115-120 degrees)
1, .75-ounce packet yeast (2 ¼ teaspoon)
1 teaspoon salt
1 tablespoon sugar
4-4 ½ cups flour
1 egg (or egg substitute)
2-3 teaspoons sea salt
Preheat oven to 425 degrees.
Place 6-7 cups of water in large pot and add baking soda. Bring to a boil, stirring occasionally until the baking soda is dissolved.
While the water comes to a boil, combine the warm water, yeast, salt, and sugar in a medium size bowl and stir to dissolve. Let sit for 5 minutes until yeast becomes foamy. Add 2 cups of the flour and stir to combine. Gradually add 2 more cups until the dough begins to come together.
Dust your fingers and counter with flour and dump the dough onto the counter top. Knead the dough for 5-7 minutes, adding as much of the additional half cup of flour as needed until a smooth ball forms.
Cut the dough into 10-12 equal pieces. Roll each piece into an 18-22” rope, even in thickness throughout. Form the rope into a U shape on the counter and then twist the ends and bring back to the bottom of the U and form into a classic pretzel shape, gently pressing the ends and ‘twisty part’ into the bottom of the pretzel dough to adhere. (or make sticks or circles or, frankly, any shape that fits your fancy)!
In batches of 3, carefully place the pretzels in the boiling water for 30 seconds. Remove with a slotted spoon or spider and drain. Then, place on a baking sheet lined with parchment paper.
Beat the egg in a small bowl and dip each pretzel in the egg and turn to completely coat. Let sit for 5 minutes for the egg to set. Sprinkle with the sea salt.
Bake for 10 minutes and then turn your baking sheet in the oven and bake for an additional 10-15 minutes until evenly golden brown all over.
Remove and let cool slightly. Serve with mustard for dipping!