Ingredients for about 12 pretzels

• 1 ¼ cups warm water
• 1  tablespoon rapid rise yeast
• ¼ cup brown sugar, packed
• 2 cups bread flour
• 1 ½ – 2  cups all-purpose flour
• 4 cups water
• 4 tablespoons baking soda
• Kosher or Sea Salt

In a large mixing bowl, dissolve the yeast in the warm water.  Let the yeast sit for 5 minutes until foaming.  Add the sugar, bread flour and 1 ½ cups all-purpose flour.  Mix by hand or with a dough hook until the dough is smooth and elastic – around 10 minutes, adding the additional ½ cup of all-purpose flour as needed.  Cover the dough and let rise in a warm place for 30 minutes.  The dough will not necessarily double in size.

Preheat oven to 450°F – 500° F (depending on your oven).  Line one or two baking sheets with parchment paper.
Set aside.

Divide the dough into 12 pieces.  Roll each piece into a “snake” around 18 inches long.  Twist the dough into pretzel shapes and firmly pinch the ends to keep them from unfolding in the boiling water.

Bring the 4 cups of water to a boil.  Add the baking soda and stir to dissolve.  Dip each pretzel in the baking-soda/water for 5 to 10 seconds making sure the pretzel is completely immersed.  Shake off excess water, and place the pretzel on the prepared baking sheet.  Sprinkle with salt.  Repeat with remaining pretzels.

Bake for 6-8 minutes until golden brown.