Soft Pretzels

Pretzel Version One (All Recipes)
4 tsp active dry yeast
1 tsp sugar
1 1/4 C warm water
5 C flour
1/2 C sugar
1 1/2 tsp salt
1 T vegetable oil
1/2 C baking soda
4 C hot water
1/4 C kosher salt, for topping

1. In a small bowl, dissolve yeast and 1 tsp sugar in 1 1/4 C warm water.  Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 C sugar, and salt.  Make a well in the center; add the oil and yeast mixture.  Mix and form into a dough.  If the mixture is dry, add one or two more tablespoons of water.  Knead the dough until smooth, about 7 to 8 minutes.  Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.  Cover with plastic wrap and let rise until doubled in size.
3. Preheat oven to 450 degrees F.  Grease two baking sheets.
4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside.  When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.  Roll each piece into a rope and twist into a pretzel shape.  Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and then place pretzels on baking sheets.  Sprinkle with kosher salt.
5. Bake in preheated oven until browned, about 8 minutes.

Pretzel Version Two (Alton Brown)

1 1/2 C warm water

1 T sugar

2 tsp kosher salt

1 pkg active dry yeast

Approximately 4 1/2 C flour

2 ounces unsalted butter, melted

Vegetable oil, for pans

10 cups water

2/3 C baking soda

1 large egg yolk, beaten with 1 T water

Pretzel salt

1. Combine the water, sugar, and kosher salt in the bowl of a stand-up mixer and sprinkle the yeast on top.  Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
3. Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil (or Crisco).  Return the dough to the bowl, cover and sit in a warm place until doubled in size.
4. Preheat the oven to 450 degrees F.  Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil.  Set aside.
5. Bring the ten cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.  Roll out each piece of dough into a 24-inch 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.  Place onto the parchment-lined half sheet pan.
7. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.  Remove from the water using a large flat spatula.  Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
8. Bake until dark golden brown in color, approximately 12 to 14 minutes.  Transfer to a rolling rack for at least 5 minutes before serving.