Allt-frukost-pretzels

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1. 1
   For the tangzhong: In a small saucepan, combine the water and 2 tablespoons of flour. Heat over low heat, whisking constantly, until the mixture is shiny and thick, 2 to 3 minutes. Scrape into a small bowl and set aside to cool slightly.
2. 2
   For the dough: In the same pan, combine the milk, granulated sugar, and salt. Heat, stirring constantly, until just simmering and the sugar and salt have dissolved, 2 to 3 minutes. Set aside to cool until the milk registers 100 to 110°F on an instant-read thermometer.
3. 3
   Grease a large bowl and set aside. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk and the yeast and let sit until foamy, 5 minutes. Add the slightly cooled tangzhong and egg and stir to combine.
4. 4
   With the mixer on low speed, add the flour and mix until incorporated and the dough is smooth and has formed into a cohesive ball, 2 to 3 minutes. Add the butter, one piece at a time, mixing until incorporated and scraping down the sides of the bowl and the hook as needed. Increase the speed to medium and knead the dough until it is sticky but elastic. It should be pulling away from the sides of the bowl and starting to gather around the hook while still pooling on the bottom of the bowl, 7 to 10 minutes. Gently pull a small section of the dough; you should be able to count to 5 without it tearing off. Lightly flour your hands and pull the ends of the dough to form a smooth ball. Transfer the dough to the large greased bowl and let the dough rise until doubled in size, 1½ to 2 hours. The dough can be used immediately or refrigerated for up to 2 days.
5. 5
   Line a sheet pan with parchment paper and grease the paper lightly with baking spray.
6. 6
   Generously flour your work surface. Divide the dough into six equal pieces, weighing about 4 oz (113 g) each. Roll a piece back and forth with your hands to form a long rope about 24 in (60 cm) long, flouring lightly as needed. As you make the rope, leave the center slightly fatter and gradually taper the ends.
7. 7
   Twist the rope into a pretzel shape: Bring the ends of the rope away from you and form a U or horseshoe shape. Bend the ends to bring them toward the bottom of the U, crossing them over each other and then twisting them, if desired. Rest the ends on top of the base of the pretzel or tuck them underneath. Transfer the shaped pretzels to the prepared sheet pan, leaving about 3 in of space in between them, and cover loosely with plastic wrap. Repeat with the remaining pieces of dough, shaping them into pretzels and covering them. Let the pretzels rise for 45 minutes.
8. 8
   Position an oven rack in the middle of the oven and preheat the oven to 450 °F. Line two more sheet pans, one with parchment paper lightly dusted with flour and another with just parchment paper.
9. 9
   In a large stockpot or Dutch oven, bring the water to a boil over high heat. Lower the heat so the water is simmering, then add the baking soda and granulated sugar to the water. Drop one pretzel into the water; it should float. Simmer for about 1 minute, then flip it over and simmer for another 30 to 45 seconds. Transfer to the flour-dusted sheet pan. When it has cooled for 1 or 2 minutes, transfer to the parchment-lined sheet pan. Repeat with the remaining five pretzels.
10. 10
    Put ¼ cup (60 g) of the simmering cooking water in a small heatproof bowl or measuring cup and use a pastry brush to brush the tops of the pretzels lightly with the water. Sprinkle with the bagel seasoning and salt.
11. 11
    Bake until the pretzels are golden brown and firm, 12 to 15 minutes. Transfer the sheet pan to a wire rack and let cool until the pretzels are just warm.
12. 12
    Pretzels are best eaten when they have firmed up a bit but are still warm to the touch, but they can be stored in an airtight container at room temperature for up to 2 days.