Making the dough
In a large mixing bowl, dissolve 1 package (or 2¼ teaspoons) of yeast in 1½ cups of of warm water and 2 tablespoons of brown sugar. Stir in 1 cup of all-purpose flour, 1 cup of bread flour and 1 teaspoon of salt. Continue slowly adding 2 more cups of flour until the dough comes together. Kneed until the dough is smooth and elastic.
Place in a bowl sprayed with nonstick spray, and then spray the top surface of the dough to prevent it from drying out. Cover and let rise for one hour.
Prepare your Factory/Cut the dough
Preheat an oven to 450º (230º C).
In a small baking dish, combine 2 cups of warm water with 2 tablespoons of baking soda. This helps to give the outside that brownish, crunchy texture. Line two baking sheets with parchment paper. Note in the picture to the right, I have a little assembly line set up.
After the dough has risen, roll into a log, and cut into 12 pieces.
Roll each section out into a three foot long rope. The pretzels will swell quite a bit when baking, so don’t worry too much about making them too thin.
Roll each rope into that familiar pretzel shape. Push down on the ends a little to get them to adhere to the pretzel body. Dip into the baking soda water, and place on the parchment lined baking sheets.
Bake in the preheated oven for 8-10 minutes, or until golden brown. While cooking, melt the butter and prepare your surface for adding the topping(s).
Top and Serve
Once they are done, brush with melted butter, and top with coarse (Kosher works) salt, or other desired toppings. We love cinnamon and sugar as a topping as well!
It makes one dozen pretzels.
1 package (or 2¼ teaspoons) of yeast
2 tablespoons of brown sugar
1 teaspoon of salt
1½ cups of warm water
3 cups of all-purpose flour
1 cup of bread flour
2 cups of warm water
2 tablespoons of baking soda
2 tablespoons of melted butter
2 tablespoons of kosher (or other course) salt