Comforting Soft Pretzel Recipe

1. Bloom the yeast. In a large bowl, whisk the warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy. If it does not foam, your yeast may be old or the water may have been too hot or too cool.
2. Mix the dough. Add the flour, kosher salt, and melted butter. Stir until a shaggy dough forms, then knead 6 to 8 minutes by hand (or 5 to 6 minutes in a stand mixer) until smooth and slightly tacky. If it is sticky, add flour 1 tablespoon at a time.
3. First rise. Lightly oil the bowl, place the dough back in, cover, and let rise 45 to 60 minutes until doubled in size.
4. Prep the oven and pans. Preheat to 450°F. Line 2 baking sheets with parchment paper and lightly grease the parchment (nonstick spray or a thin swipe of neutral oil), or use silicone baking mats. This helps prevent sticking after the baking soda bath.
5. Shape. Turn dough out onto a clean surface and divide into 8 pieces. Roll each piece into a 22 to 24 inch rope. Make a U shape, twist the ends together twice, then fold down onto the bottom of the U to form a pretzel. Repeat with the rest.
6. Make the baking soda bath. Bring 10 cups of water to a gentle simmer in a deep pot. Carefully add the baking soda slowly. It will foam up fast and aggressively at first, so go slow to avoid a boil-over.
7. Bathe the pretzels. Working 1 or 2 at a time, lower pretzels into the bath for 20 to 30 seconds. Flip once if needed. Lift out with a slotted spoon, let drip, then place on the prepared baking sheet.
8. Egg wash and salt. Brush each pretzel with egg wash, then sprinkle with pretzel salt or flaky sea salt. This is the moment to be generous.
9. Bake. Bake 12 to 15 minutes, rotating pans halfway through, until deep golden brown.
10. Butter finish. While still warm, brush with melted butter. Serve warm with mustard, beer cheese, or just your own happiness.

For cinnamon sugar: Skip the salt. Brush baked pretzels with butter, then toss or sprinkle with cinnamon sugar while warm.