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3 teaspoons kosher salt or coarse sea salt, divided
2 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
Vegetable oil, for coating pans
10 cups water
2/3 cup baking soda
1 large egg yolk + 1 tablespoon water, beaten to make an egg wash
Container: 40-ounce Blend & Prep Bowl
Combine water, sugar, and yeast in a small bowl; let sit for 5 minutes to activate yeast.
Place the dough blade in the 40-ounce Blend & Prep Bowl and add yeast mixture, 1 teaspoon salt, flour, and butter. Select LOW and process until dough comes together.
Form dough into a ball and place in a lightly oiled mixing bowl. Cover with plastic wrap and let sit in a warm place for 1 hour or until dough has doubled in size.
Preheat oven to 450°F. Line two baking pans with parchment paper and lightly brush with vegetable oil; set aside.
In a large saucepan, bring 10 cups water and baking soda to a boil.
While water is coming to a boil, turn dough out onto a floured surface and divide into 6 pieces. Roll each piece into a 24-inch rope. Form each rope into a U shape on the floured surface. Holding one end of the rope in each hand, cross the ends over each other, then press them onto the bottom of the U to form a pretzel. Place pretzels on the lined pans.
Place pretzels one at a time in the boiling water for 30 seconds. Remove them using a large flat spatula and return them to the lined pans. Brush each with egg wash, then sprinkle with some of the remaining salt. Bake until dark golden brown, about 12 to 14 minutes. Transfer to a cooling rack and let stand at least 5 minutes before serving.
Go ahead, embrace your inner meal prepper. We hear you, making smoothies the night before is a huge time saver. But, heads up, never store your smoothies with the blade assembly attached—active ingredients in some foods may lead to pressure buildup and possible injury. Store them with Sip & Seal™ Lids instead.