– 1 cup milk warmed to 110 degrees F° – 2 tablespoons unsalted butter – 3 tablespoons brown sugar packed – 2 1/4 teaspoons dry active yeast 1 package – 1 teaspoon fine salt – 3 cups all-purpose flour spooned and leveled-off – 1 tbsp vegetable or avocado oil for greasing the bowl – 1/2 cup baking soda – 9 cups boiling water – 1 tsp teaspoon coarse salt
Froth the yeast. In a large bowl, add the warm milk, butter, brown sugar, and dry active yeast. Whisk it, then let it sit for about 10 minutes so it can froth up.
Add the salt and flour. Then add the salt and all-purpose flour. Begin kneading the dough in the bowl until it takes shape. Then continue kneading it on a clean countertop for at least 10 minutes, or until it becomes smooth and elastic.
Let the dough rise. Grease your bowl with oil and place the dough inside. Use your oiled hands to cover the top and sides of the dough with oil. Then cover the bowl with plastic wrap and rest in a warm place for about an hour, or until the dough doubles in size.
Divide the dough and make the baking soda bath. Once it’s done rising, divide the dough into 6 equal parts. Then add baking soda to a pan of boiling water. Leave it at a simmer while you shape the pretzels.
Place them in the baking soda bath. Put the pretzels into the boiling baking soda bath for no more than 1 minute at a time. Then quickly transfer them to a baking sheet lined with a Silpat mat.
Bake them. While the pretzels are still wet, sprinkle them with some coarse kosher salt and bake at 400 degrees Fahrenheit for about 12-15 minutes, or until they are golden brown. Then brush them with some melted butter and serve warm.