Everything Pretzels

Directions

1. 1
   Combine the water, sugar and yeast in a large mixing bowl and set aside in a warm spot.
2. 2
   After 10-15 minutes, the mixture should begin to foam and bubble.
3. 3
   Add the salt and about half of the flour; mix well with a wooden spoon.
4. 4
   Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough.
5. 5
   Continue to knead the dough for another 5 minutes before transferring to a clean bowl with the bottom coated with olive oil.
6. 6
   Turn the dough in the bowl to coat all sides evenly with oil.
7. 7
   Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place until doubled in bulk, about an hour.
8. 8
   In the meantime, stir together any combination of seeds, pepper, granulated garlic, dried minced onion and salt; set aside.
9. 9
   (See description.
10. 10
    ).
11. 11
    Preheat the oven to 400 degrees.
12. 12
    Punch the dough down and roll into a large log.
13. 13
    Pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
14. 14
    To form a traditional pretzel shape, simply tie the dough into a loose knot pinching the loose ends across the loops.
15. 15
    Transfer the pretzels onto greased baking sheets, being sure to leave generous amounts of room between them.
16. 16
    Note: They will expand both as they rise and again as they boil and bake.
17. 17
    Cover the pretzels with a cloth and allow to rise again, about 5 - 10 minutes.
18. 18
    Combine the baking soda and the water in a saucepan and bring to a boil.
19. 19
    Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 45 seconds to 1 minute.
20. 20
    More than one may be boiled at a time, but be sure not to crowd the the pan as they will expand as they boil.
21. 21
    Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with the salt/seed mixture.
22. 22
    Bake in preheated 400 degree oven for about 20-24 minutes or until golden brown.
23. 23
    Serve warm with hot mustard and maybe cold beer.
24. 24
    Store in an air-tight container and rewarm prior to serving.