New York-Style Soft Pretzels

Preparation

• • In a bowl using a wooden spoon, or in a stand mixer using the dough hook, combine 2 3/4 cups (415 g) of the flour, sugar, yeast, salt and water. Mix on medium speed until a soft ball forms. Add the remaining flour if the dough seems too sticky. On a lightly floured surface or in a stand mixer, knead the dough for 5 minutes.
  • Shape into a ball and place in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 1 hour. Divide the dough into 8 equal pieces.
  • For each pretzel, on a work surface, roll a piece of dough into a thin cylinder, about 24 inches (60 cm) long. Form a U with the cylinder and cross the two ends twice in the top third of the U. Bring the two moistened ends to the base of the U and press to hold them in place.
  • Place on a floured baking sheet. Cover with a clean cloth and let rise for 30 minutes at room temperature.
  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a bowl, combine the egg and milk.
  • In a large pot of simmering water, poach 2 pretzels at a time, for about 1 ½ minutes on each side. Drain and place on the baking sheet. Brush the pretzels with the egg wash. Sprinkle with coarse salt.
  • Bake for about 25 minutes or until golden brown. Serve with prepared mustard or honey, if desired.