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1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt (I used kosher)
Optional: Cinnamon Sugar Pretzels
2 tbsp butter, melted
Sugar and cinnamon, combined in a small bowl
Optional: Garlic Parmesan
garlic powder
freshly grated Parmesan cheese
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