Ingredients

6 cups all-purpose flour
1 packet (2 1/2 teaspoons) active dry yeast
2 tablespoons white sugar
1 tablespoon fine salt, and coarse salt for sprinkling on top
2 tablespoons vegetable oil
8 cups water, divided
1/2 cup baking soda
1 egg

Instructions

In a large bowl, combine flour, yeast, sugar, and salt. Then add the oil and 2 cups of water. Stir until the dough starts to come together. Dust the countertop with flour and knead the dough for 7 to 10 minutes. It will become less sticky, more cohesive, and slightly shiny. It will have the texture of an earlobe to touch.

Lightly oil a large bowl and dampen a dish towel. Heat a cup of water in the microwave and then remove it. Roll the dough into a ball, transfer to the oiled bowl, and cover with the towel. Move the bowl into the warm microwave and let rise for 1 hour.

Transfer the dough to a counter top lightly dusted with more flour. Make a small hole in the centre of the dough with your finger and widen until the circle is bigger and the dough is about 2 inches thick.

For pretzel bites: Cut the dough into a long rope and then into 12 equal pieces. Roll out each piece and cut into four “bites.”

For a traditional pretzel shape: Cut the dough into a long rope and then into 12 equal pieces. Working with one piece at a time, roll into a thinner rope (about 20″ long) and fold into a pretzel shape.

Let bites or pretzels rest for 20 minutes.

Preheat the over to 425F. Line 2 baking sheets with parchment paper.

Bring remaining 6 cups of water and 1/2 cup of baking soda to a rapid boil in a large pot. Boil the pretzels one at a time (or 4 bites at a time), for 30 seconds each. Drain well and place on the baking sheets. Beat the egg with 1 teaspoon of water. Brush the pretzels with this egg wash and sprinkle with salt to taste.

Bake both sheets of pretzels (8 to 10 minutes for pretzel bites, 15 to 18 minutes for larger pretzels). When they’re done, pretzels will be golden brown.

Sweet dipping sauce
Combine an improvised amount of plain or vanilla yogurt, almond butter, maple syrup, cinnamon, and a dash of lemon juice (or these lemon crystals!).

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Recipe from Can It, Smoke It, Bottle It: And Other Kitchen Projects by Karen Solomon