For the Pretzels • 3 cups bread flour divided (plus additional as needed) (375g + additional as needed) • 3 Tbsps light brown sugar packed (38g) • 2 ¼ teaspoons rapid rise yeast • 1 teaspoon table salt • 2 Tbsp unsalted butter melted (28g) • 1 cup warm water heated to 115F (46C)

For Boiling and Baking • 1 large egg • 1 teaspoon water • 8 cups water • ¼ cup baking soda (58g) • Pretzel salt for sprinkling (see note)

In a large mixing bowl (or the bowl of a stand mixer) combine approximately 2 cups (250g) of flour, brown sugar, yeast, and table salt and stir to combine. – 

Add melted butter and warm water and stir until mixture is completely combined and smooth.

Gradually add remaining flour as needed (plus additional as needed) until the dough begins to cling together and pulls away from the side of the bowl. 

Transfer to a clean, lightly floured surface and briefly knead for 1-2 minutes until dough clings together and you have a mostly smooth ball. 

Transfer to a large, lightly oiled bowl and cover the bowl tightly with plastic wrap. Place in a warm place to rise until doubled in size (about 30 minutes).

Gently deflate risen dough and transfer to a clean surface. Divide into 5 pieces and roll each into a rope approximately 12” (30cm) long. 

Cut each rope into 1-1 ½” (2-3.5cm) bite-sized pieces and transfer to prepared baking sheet.

Measure 8 cups of water into a large pot, stir in baking soda, and bring to a boil. 

Once water is boiling, carefully lower a handful of pretzel bites into the water at a time. Boil for approximately 30 seconds, flipping half way. 

Remove with a strainer or spider or pair of tongs and return to baking sheet, spacing pretzels at least  1-2” (2cm) apart. 

Prepare an egg wash by beating together 1 egg with 1 teaspoon of water then, lightly brush pretzels with egg wash and sprinkle with pretzel salt or sea salt.

Transfer to 450F (230C) oven and bake for 8-10 minutes or until pretzels are golden brown. Allow to cool, then enjoy!