Homemade Soft Pretzel Balls

Dave and I were definitely inspired by the amazing pretzels at the Hawthorne with this one.  I found a great recipe for spicy bourbon mustard, then used a trusty Alton Brown recipe for the pretzel (changing the traditional shape to a ball to match the ones at our beloved bar).  I halved the recipe, and it made 8 good-sized pretzels.

I was surprised by how easily these came together.  I'll be making them again soon for sure!

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt (I used kosher salt)

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. 
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 
3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. (I usually preheat the oven to 200, then put the dough in and turn the oven off, keeping the door closed for the entire rise time)
4. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
5. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 16 equal pieces. Form each piece into a small ball by tucking the ends under until the top is smooth.
7. Place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large flat spatula. 
8. Return to the half sheet pan, and cut 2 slits into the top of each ball with a knife. Brush each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. 
9. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Recipe adapted from the Food Network