Amazing Bavarian Pretzels

Ingredients:

• 1 tbsp. active dry yeast
• 2 and 3/4 cups premium flour + extra for dusting
• 1 tbsp. sugar
• 1 tsp coarse salt + extra for sprinkling
• Vegetable oil to grease the bowl
• Cooking spray
• 1/3 cup of baking soda

Preparation:

1. Pour 1 cup of warm water (about 104°F) into the bowl of a stand mixer and sprinkle the yeast over it. Let it sit for 5 minutes to allow the yeast to dissolve. Meanwhile, in a large bowl, combine the flour, sugar, and salt.
2. Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest speed until the dough comes together. Increase the speed to medium and continue mixing until the dough is elastic and smooth, about 8 minutes.
3. Form the dough into a ball, place it in a large, oiled bowl, and turn it over to coat with oil. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 30–35 minutes. Line a baking sheet with foil or a silicone baking mat, spray generously with cooking spray, and set aside.
4. Knead the dough, then turn it out onto a floured surface. Knead until smooth and elastic, about 1 minute. Divide into 4 pieces and form into 12x7 cm (5 x 2.7 in) oblong buns. Place the buns on the prepared baking sheet and make four 5 cm (2 in) diagonal slits in the top of each bun. Cover with a damp towel or loosely with plastic wrap and let the dough rise in a warm place until almost doubled in size, 15–20 minutes. Meanwhile, preheat the oven to 425°F (220°C) and bring 8 cups of water to a boil in a large saucepan over high heat.
5. Add baking soda to boiling water (it will foam slightly). Add 2 buns and cook for 2 minutes on each side. Remove the buns with a slotted spoon and transfer to a baking sheet. Sprinkle with salt. Scald the remaining buns in the same manner.
6. Bake the buns until dark golden brown, 12–15 minutes. Let cool slightly on the baking sheet. Use for sandwiches.