Pretzel dough tends to shrink back on itself after rolling, so a good technique is to roll it partway, then leave it to rest for a few minutes before rolling again. The ideal length is between 18 and 20 inches – this will give you nice, large pretzel.
Once you’ve done that, pick up the two ends and twist them around each other twice (as seen in the image).
Imagine the pretzel is a clock and attach the ends to the points where the numbers 5 and 7 would be, by pinching them firmly into the dough. If you’re having trouble getting the ends to stick, use a little water or milk to press them into place. You now have a simple, neatly folded pretzel, ready to bake![2] X Research source
Only allow the dough to twist around itself twice – you can stop the twisting by laying the dough on the counter top.
Fold the twisted part of the pretzel over and attach these ends to the curve of the pretzel, at the points where 5 and 7 would be on a clock. [5] X Research source
1 1/2 cups of warm water 1 tablespoon of sugar 2 teaspoons of kosher salt 1 package of active dry yeast 4 1/2 cups (or 22 oz) of all-purpose flour 2 oz of unsalted butter, melted 2/3 cup of baking soda 1 large egg yolk Coarse salt, for sprinkling
