Bavarian Pretzels

Instructions

1. Prepare the dough
   In a large bowl, mix flour, salt, and sugar. In another bowl, dissolve yeast in warm milk, let stand for 5 minutes until foamy. Add the yeast mixture and melted butter to the dry ingredients. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Shape the pretzels
   Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 24 inches long. Form each rope into a pretzel shape by making a U-shape, then crossing the ends over each other twice and pressing them onto the bottom of the U.
4. Second rise
   Place the shaped pretzels on a parchment-lined baking sheet, cover lightly with a kitchen towel, and let rise for 30 minutes until slightly puffy.
5. Prepare the bath
   Preheat oven to 450°F (230°C). In a large pot, bring 8 cups of water and baking soda to a gentle boil. Be careful as the solution will foam up when the baking soda is added.
6. Boil the pretzels
   Carefully lower each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon, allowing excess water to drip off, and place back on the baking sheet.
7. Prepare for baking
   Brush each pretzel with the egg wash and sprinkle generously with coarse salt.
8. Bake
   Bake in the preheated oven for 12-15 minutes, or until dark golden brown. Transfer to a wire rack to cool slightly before serving.