Each fall, Jamie and I throw a Sausage Fest down in Brooklyn Bridge Park. We invite all of our friends and grill up tons of sausages. Starting last year, I've also made fresh soft pretzels. They are so. good. Not as hard as you'd think to make, and people love them - big hit. They're glossy and brown on the outside and warm and soft on the inside. I made half of them just plain with salt, and the other half I played around with some flavors. Feel free to do your own thing, but the actual consensus was that the original salt were the favorites.
Makes 16 pretzels (feel free to halve)
Ingredients:
3 cups warm water
2 packets active dry yeast
2 tbsp sugar
4 tsp kosher salt
9 cups white flour
1 stick butter, melted
1 1/3 cup baking soda
egg yolk
salt (big salt like Maldon or rock)
