New York-Style Soft Pretzels

Instructions

1. 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.
2. 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.
3. 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.
4. Place on a floured baking sheet. Cover with a clean cloth and let rise for 30 minutes at room temperature.
5. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. In a bowl, combine the egg and milk.
7. 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.
8. Bake for about 25 minutes or until golden brown. Serve with prepared mustard or honey, if desired.