Soft Pretzels & Butterscotch Ganache

Pre-heat oven to 450ºF. Proof the yeast, using the oil and sugar.( Start by sprinkling yeast over warm water– think of warm bath water, and it should be about perfect. I like to proof the yeast in a 4-cup measuring cup. It make it easier to measure out the honey. Drizzle the honey over the yeast, this will gently push the yeast below the water, aiding in its activation. Let the yeast rest for about 5 minutes. You’ll know it’s ready when everything looks nice and foamy. Mix the salt into the flour in a stand mixer bowl.Add the oil and fold in. Add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic. Cover and let rise for about 10 minutes. Divide the dough into 8 parts. Roll each part out into a rope, twist into pretzel shape. Mix the water and baking soda in a large pot over medium-high heat. Bring to a rolling boil. Boil each piece of dough for 30 seconds, before placing on a lined baking sheet. Whisk together the egg yolk and water to make an egg wash. Brush the egg wash over each piece of dough, sprinkle with sea salt. Bake for 12-14 minutes until dark in color. Serve warm! For Ganache: Mix cream and butterscotch chips in a bowl. Microwave for 1 minute. Let sit for 2 minutes, then, whisk until smooth.