New York Pretzels

These are the real deal folks.  You'll need a mixer with dough hook.  Put in the work and you will reap the reward on this one.  Darn good.

Ingredients

• 1T sugar
• 1 package of active dry yeast
• 1 and 1/2C warm water
• 3 and 1/2C flour
• 1 egg
• 2T kosher salt
• olive oil
• parchment paper

Directions

• stir together sugar, yeast and warm water. Let rest to bubble for 5 minutes.
• whisk 1T of the kosher salt with 3 and 1/2C flour
• add flour mixture to the yeast mixture slowly turning with dough hook, letting dough hook knead the dough until it becomes 1 soft mass
• cover the dough in bowl with plastic and let rise for 45 minutes
• turn risen dough out onto a floured work surface
• cut into 8 pieces
• roll each piece back and forth working the dough into a rope about 24 inches long.  (if dough is sticking to your hands, use a litte flour)
• twist dough into pretzel shapes
• transfer pretzels to baking sheets lined with parchment that has been brushed with a little bit of olive oil
• let pretzels stand uncovered for 20 minutes, meanwhile preheat oven to 425F and bring an 8 qt. stock pot of water to boil
• carefully add pretzels to boiling water 4 at a time
• boil pretzels for about 3 minutes turning with tongs once
• transfer parboiled pretzels to drying racks
• move dry pretzels back to parchment lined baking sheets, brush with egg wash and sprinkle with kosher salt
• bake at 425F for about 35 minutes
• cool slightly and enjoy warm pretzels dipped in cheese and/or sweet hot mustart

Sweet-hot mustard recipe available upon request.  :)  I like to add sliced sausage and apples to the table and make this a full meal.