Combine the 1 1/2 cups water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and using the flat beater, mix on low speed until well combined. Change to the dough hook and on medium speed knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. The dough should be smooth and slightly tacky but not sticky and will be very stiff.

Remove the dough, form into a ball and either clean the mixer bowl and oil it well or place dough in another well-oiled bowl. To do so, place the “good” side down, then turn it over, so the dough is coated with oil. Cover with plastic wrap and allow to rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Ready equipment when dough is almost ready:

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Add the baking soda to the water to a large 12-inch skillet or Dutch oven; a small roasting pan is ideal if your burner will heat the water. Place the pan on the burner; you’ll bring that to a boil shortly. Prepare your egg wash, mixing the egg yolk and water together. Use one yolk and a tablespoon of water if egg washing once, use two yolks and two tablespoons of water if egg washing twice. Have your salt measured and at the ready.

To form the pretzels:

Slightly oil your counter or work surface. Turn the dough out and divide it into 8 equal pieces. Working with one piece at a time (cover the rest) roll out each piece of dough into a 30-inch rope. Make a U-shape with the rope: about 2/3rds of the way up the side of the rope, crisscross the ends of the rope. (Cross it once, then a second time.) Bring the ends back down to the bottom of the “U” forming a pretzel shape. As you do so, you’ll basically “flip” that crossed portion over.

Press into place using a dab of water where the ends meet the “U” and place onto the parchment-lined half sheet pan, four to a sheet. Adjust the shape by nudging or lifting as needed. Allow to rise for about 10 minutes total (the first ones willl be ready before the last) lightly covered with a towel. Imperfections will disappear as the dough rests. Watch the pretzels; do not allow to rise too much or you’ll lose the pretzel shape and be left with a fat “knot.”

To bathe the pretzels:

As the pretzels rest, bring the 10 cups of water and the baking soda to a rolling boil. Working with as many as you are comfortable with (suggest two at a time the first time) place pretzels into the water, upside down. Leave for 15 seconds, then turn and leave 15 more. Watch timing closely for best results.

Remove from the water using two large spatulas, preferably ones with holes or a slotted spatula to drain off the water. Return to the half sheet pan,

Brush & bake:

When all four are on the sheet pan, brush the top of each pretzel with the egg wash mixture.

• If using one egg wash, sprinkle with salt and bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
• If using two egg washes, bake for two minutes, open oven, quickly brush with a second egg wash, sprinkle with salt, and continue to bake for another 10 to 12 minutes until dark golden brpwn in color. Transfer to a cooling rack for at least 5 minutes before serving.

Serve warm if possible, with choice of dips.