- 2 tablespoons active dry yeast
- 1/2 teaspoons sugar
- 2/3 cup hot water
- 1/4 cup sugar
- 1/2 tablespoons oil
- 1 3/4 cups flour
- 1 teaspoons salt
- 3 tablespoons baking soda
- 3 cups water
- course sea salt, or pretzel salt if you can find it
- 2 tablespoons butter, melted
Pour the yeast, 1/2 tsp. sugar, & 3/4 cup hot water into a large mixing bowl & let sit for about 10 mins to become foamy. In a separate bowl whisk together the flour & 1 tsp. salt. Add the 1/4 cup sugar & oil into the yeast mixture & begin to mix it on low speed using a dough hook attachment. Add in the flour mixture, a little at a time, until the dough pulls away from the sides of the bowl & is smooth & elastic. Put a little oil on your hands & remove the dough from the bowl. Lightly oil the inside of the bowl & then place the dough back in. Lay a damp kitchen towel over the top & place the bowl of dough in the oven with the oven light on for about 2 hours to rise.
Lightly oil your hands again & punch down the dough. Remove it from the bowl & stuff it into a plastic baggie, removing the air before sealing it. Place the bag of dough into the fridge for an hour or so.
Line a tray with parchment paper & remove the dough from the fridge. Separate the dough into 6 equal sections. Roll two sections into long, finger-width ropes. Working on the parchment paper, carefully curve & overlap the dough ropes into the Auryn shape (break & reform the strips as needed). Do this with the remaining pairs of dough. Place the tray with the auryns into the freezer for about 30 minutes.
Heat your oven to about 415°F. In a medium pot, bring the baking soda & 3 cups of water to a rolling boil. Remove the auryns from the freezer &, one-by-one, dip them in the boiling water for a quick instant, removing them with a large slotted spatula, deep fryer scoop, or Chinese strainer. Let the excess water drip back into the pot & gently lay the auryns onto the parchment again. Transfer the paper with the auryns on it to a new baking tray (because the previous one is cold!) & sprinkle the auryns lightly with course sea salt or pretzel salt. Slide the tray into the oven & bake for about 10 minutes, or until the pretzels are a deep golden brown. Remove from the oven & lift the parchment from the hot tray. Brush the pretzels with melted butter & sprinkle with a little more salt if desired.