Orly's Gluten Free NYC Soft Pretzels
Makes 8 pretzels
2 cups warm water
2 tsp sugar
1 3/4 tsp salt
2 1/4 tsp dry yeast
1 lb Manhattan Blend
1/4 cup butter
5 cups water
1/3 cup baking soda
Egg-wash (1 egg yolk + a little water + pinch of salt)
Pretzel salt for sprinkling
Preheat oven to 425 F. Combine the 2 cups of water, sugar, salt, and yeast in the bowl of a stand mixer until the yeast slightly bubbles. Add the flour and butter and mix on low speed until the dough comes together. Increase to high speed for 3-4 minutes, until the dough is mixed completely with no flour lumps. Place dough into a well oiled bowl and prove in a warm area for 25-30 min.
Turn dough onto a slightly oiled work surface. Divide dough into 6 equal pieces. Roll out each piece of dough into a long thin rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
Fill a large bowl with 5 cups of boiling water and mix in the baking soda. Submerge each pretzel dough in the water for 15 seconds on each side and place onto a parchment-lined sheet pan. Egg-wash each pretzel and sprinkle with pretzel salt. Bake in the oven 12-15 minutes or until dark brown in color.