Homemade Soft Pretzels w/ horseradish Mustard

One of my favorite snacks of all time is pretzels.   Thick or thin hard or soft, I'll take a pretzel anytime.  Although I won't discriminate against any one kind of pretzel, my favorite are hot soft pretzels.  After experimenting for a while i have come up with a winning recipe.  You can make these as traditional twisted pretzels, or form them into rolls to use for burgers or cheesesteaks and such.  Here is what you will need:

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
•  4 1/2 cups bread flour, approximately 
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt 

 Combine the water, sugar and salt in a bowl.  Sprinkle the yeast on top.  Let is sit for 5 minuets or so, until yeast starts to bubble.  Add the flour and melted butter.  Using a dough hook on a stand mixer or hand mixer with dough hook attachment, slowly mix together. Increase the speed to medium for about 5-6 min, or untill the dough pulls away from the bowl.  Take the dough out and hand knead it for about 5 more min. Form the dough into a ball.   Coat a tablespoon of vegetable oil in a large bowl.  Coat the dough in the oil from the bowl and cover with a damp towel.  Set the dough in a warm dry place and allow the dough to double in size.  This should take about an hour.

Preheat the oven to 425 degrees. 

Fill a large pot with water and start to boil.

Lightly brush oil on 2 sheet pans.

When dough has risen.  place on a lightly floured surface and hand knead for another 2-3 minutes until the oil is incorporated.  Divide the dough into 8 equal parts.  Using your fingers hand roll each piece into even ropes.  They should be about 22" long. 

Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. 

After all 8 pretzels have been formed, add the baking soda to the boiling water.  Add each of the pretzels, 2 at a time to the water.  Let them boil for a min and flip them over.  (they will float) Boil for another minute.  Remove the pretzels will a slotted spoon or a spider and place them on the baking sheets.  When all the pretzels are boiled, brush the egg wash on each one and top with the salt.

Place the sheet pans in the oven and bake for about 15 minutes until golden brown. 

Serve the pretzels warm with horseradish mustard for dipping.

Horseradish Mustard:

• 1/2 cup spicy mustard

• 3 tbsp horseradish

Combine ingredients and serve.