- 1). Heat the milk to a temperature of 110 degrees F, as measured with the thermometer. Pour the warmed milk and sugar into the mixing bowl and stir with a wooden spoon until thoroughly combined. Pour the yeast into the milk and sugar. Allow to sit completely undisturbed for a full 10 minutes or until the yeast has formed a thick foam on top of the liquid.
- 2). Pour the salt and 2 cups of flour into the mixing bowl, stirring thoroughly. Add an additional 4 cups of flour and mix until the dough has formed a solid mass. The dough should not be sticky to the touch.
- 3). Pour 1/4 cup of the remaining flour on a clean kitchen counter or large cutting board. Knead the bread dough for 5 to 10 minutes or until the mixture is completely smooth and homogeneous. The bread dough should not be lumpy.
- 4). Return the bread dough to the mixing bowl and cover with the cotton dish towel. Allow the bread dough to rise for about 1 1/2 hours in a warm, dry place. It is important to let the bread dough rise without disturbing it, to ensure a sufficiently light final product.
- 5). Pour the final 1/4 cup of flour onto a clean counter and knead the risen bread dough for an additional 5 minutes or until all gas bubbles have been removed following the kneading process. Cut the bread dough into 6 equal pieces.
- 6). Preheat the oven to 350 degrees F. Grease the baking sheet with nonstick cooking spray. Roll each of the 6 pieces of bread dough into a long tubular shape, measuring approximately 12 inches in length and 1/3 inch in diameter.
- 7). Place each individual section of bread dough onto the greased cooking sheet. Hold one end of the bread in each hand facing away from the stomach. Loop the ends back around toward the stomach to form a cross. Allow the ends of dough to meet the rounded base. Gently press the cross of the pretzel and each of the ends to form a seal without disturbing the shape. Repeat until all 6 pretzels are formed.
- 8). Brush each pretzel with a thin coating of the whisked egg. Sprinkle generously and evenly with the coarse sea salt. Bake for about 18 minutes or until the dough is golden brown.
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