Prep time 20 min. Bake time 10–15 min. Yield 12 pretzels.
2 tablespoons Active dry yeast
1 1/2 cup warm water
2 tablespoons brown sugar
1 teaspoon salt
2 cups bread flour
1 1/4 cup all purpose flour
Baking soda mixture
3/4 cup water
1 tablespoon baking soda
1/4 cup butter melted
Pretzel salt or coarse sea salt
Preheat oven to 400.
Whisk together yeast, 1 1/2 cup warm water and brown sugar in a large mixing bowl. Allow to rest for 5 minutes then stir in salt.
Transfer bowl to a stand mixer. Add 1 cup bread flour, mix for a few minutes until well incorporated then continue one cup at a time, with the next 2 cups, reserving the last 1/4 cup.
Sprinkle reserved flour onto a counter top then remove the dough from the mixer and knead, incorporating remaining flour if the dough is sticky. Once the dough is soft and pliable return it to a bowl, lightly greased with a butter wrapper or a teaspoon of olive oil, and cover with a tea towel. Allow the dough to rise for 30 minutes.
Remove the dough from the bowl and shape it into a log. Cut 12 sections and roll them into thin strips then shape them into pretzels. Take 3/4 cup water and 1 Tablespoon baking soda and whisk them together is a large flat bottomed bowl (a 9 in. pie plate works as well). Dunk the soft pretzels in the baking soda mixture then transfer to greased cookie sheets and sprinkle with sea salt.
Bake for ten-15 minutes in preheated oven, or until tops and bottoms are golden brown, then remove and brush tops with butter.