Sprinkle with salt and bake the pretzels for 10 to 12 minutes, until risen and golden brown. Brush the pretzel with the soda solution and then the egg wash. The egg wash gives the pretzels their dark brown color, but you can skip it if you prefer egg-free pretzels. In another bowl whisk together the egg yolk and cream. In a small mixing bowl, dissolve the soda in boiling water. Place the pretzels on a baking tray lined with baking paper or a non-stick baking mat. Preheat the oven to 225☌ (425☏ /gas mark 7).
Flip the knot over the rope and pinch the ends onto the pretzel. Form a “U”-shape and twist the ends into a knot. If the dough is sticky, we found it’s best to grease the work surface with oil instead of flour. Starting in the center going outwards, roll out each portion into a 50-centimetre or 20-inch rope, leaving the middle a little thicker than the ends. Cover with a kitchen towel and allow to rest for another 10 minutes. We found it’s easier to form pretzels when the dough is cool. Place the dough in the fridge for 2 to 3 hours or overnight, until the dough has doubled in size. Cover the bowl with cling film and a kitchen towel. Dip each pretzel in the soda solution, allowing extra liquid to drip back into the pan of water and soda. Pour cup of baking soda into the pan and stir with a spoon or whisk to dissolve. Brush the dough with a little oil to keep it from drying out. Prepare soda and water solution, dip pretzels: Pour 3 cups of very warm tap water into a 9×9 pan or other shallow pan. Grease a bowl with oil or cooking spray and place the pretzel dough inside. The dough is done when it forms into a smooth, elastic ball, which holds its shape and a piece of dough can be stretched thinly without breaking. Using the dough hook attachment, combine the ingredients first on low, and then for 10 minutes on medium-high speed, which will strengthen the gluten and give the pretzels a soft texture. To make the dough, add the flour, half a cup at a time, the salt and melted oil or butter. Let sit for 10 minutes until the yeast has dissolved, and the mixture looks bubbly. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. Boil & Salt Once the baking soda bath is boiling, boil the soft pretzels one at a time in the soda bath for 30 seconds. When the water is boiling, slowly add the baking soda. Prepare the baking soda bath Once you’ve formed half the pretzels, bring 4 quarts of water to a boil. To activate the yeast, pour the lukewarm milk into a large mixing bowl and sprinkle the sugar and active dry yeast on top. Let rise in a warm spot until doubled in size, 1 to 2 hours. Press the ends firmly but gently into the bottom of the pretzel.
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