Alton Brown Pretzels


    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


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