Soft Pretzels

Ingredients:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse salt

Recipe:

In the bowl of a stand mixer, combine the water, sugar, yeast, and butter. Mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees. Bring the water to a boil in a large pot over high heat and add the baking soda (do this part slowly or you will have a mess to clean up).

Remove the dough from the bowl and place on a flat surface. Divide the dough and roll into long ropes then twist to create a pretzel shape. Boil the pretzels in the water solution for about 30 seconds. Remove with slotted spoon and place pretzels on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse salt. Bake for 15-18 minutes, or until golden brown. Place pretzels on a cooling rack and let rest for 5 minutes before eating.