Soft Pretzels

Make the yeast mixture by sprinkling the yeast over the warm water in a small bowl or cup; stir to dissolve.

Pour yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add the brown sugar, salt, and both flours; knead until dough is smooth and pulls away from the side of the bowl (add more flour, a little at a time, if needed). This should take about 5 minutes. Cover dough and let it rest for 30 minutes.

While the dough is rising, prepare the baking soda solution by combining the water and baking soda in a medium saucepan; heat just until you see small bubbles appear around the edge of the pan. Turn heat off and set aside until needed.

After the dough has risen, divide it into 6 equal portions. On a lightly oiled or floured surface, roll each portion of dough into a long rope about 1/2 inch thick. Then form each rope into a pretzel shape, gluing the ends down with a dab of water. Dip both sides of each pretzel into the warm baking soda solution. Use a paper towel to dab off excess water; place on a silicone or parchment lined sheet pan. Allow pretzels to rise a second time, about 30 minutes, until they double in size. If your oven is off, now is the time to preheat it 450 F.

Make egg wash by whisking together the egg and water in a small bowl. Brush it on top of the risen pretzels and sprinkle with pretzel salt (kosher salt or flaked sea salt can also be used). Bake in the center of the preheated oven for 10-15 minutes or until deep golden brown. Allow pretzels to cool for a few minutes before removing them from the sheet pan to a cooling rack.