2 tablespoons unsalted butter, melted and cooled slightly
3¾ cups all-purpose flour
⅔ cup baking soda
10 cups water
Coarse or flaky sea salt
Instructions
In the bowl of a stand mixer fitted with a dough hook, stir together yeast, water, and brown sugar. Allow to sit for about 1 minute, until yeast starts to bubble slightly. Add in salt and butter and mix to combine. Add flour, about 1 cup at a time, mixing with a dough hook until all the flour is incorporated. Dough should form a ball and be tacky but not sticky. Add additional flour, 1-2 tablespoons at a time, if needed until dough is right consistency.
Mix on low-medium speed for about 3-5 minutes, until dough is feels soft but elastic. Let dough rest, covered with a tea towel, in a draft-free spot for 20 minutes.
Preheat oven to 400 degrees F. Line a baking sheet with parchment and spray lightly with non-stick cooking spray to prevent any sticking.
In a large pot over medium-high heat, bring baking soda and water to a boil.
While soda water comes to a boil, form pretzel shapes. Divided dough into 12 even pieces, and roll into ropes that are about 20 inches long. Twist into a pretzel shape by bringing the ends together in a circle, twisting then ends, then bringing the twist down through the middle of the circle.
When baking soda water is boiling, drop formed dough into the water, a few at a time, and boil, flipping once, for about 10 seconds per side. Remove with a strainer or slotted spoon and place on prepared pan.
Bake pretzels in preheated oven for about 11-14 minutes, until deeply golden browned on top. Remove from oven and cool before serving.