1packageactive dry or rapid-rise yeastequals 2 1/4 teaspoons
2teaspoonssalt
3cupsall-purpose flour
Baking Soda Bath:
12cupswater
3/4cupbaking soda
For Crusty Top:
1tablespoonbuttermelted
coarse sea salt
Instructions
Place milk and butter in a microwave safe bowl and heat for 30 seconds to melt the butter slightly and warm up the milk. The butter will not be completely melted.
Add brown sugar and yeast to milk bowl and mix to combine.
Add salt and 2 cups of all-purpose flour and use a hand mixer to beat for 30 seconds to fully combine the ingredients. Gradually add in the remaining 1 cup of flour to make a soft dough, using a wooden spoon to mix. If the dough is too sticky to touch, you can add an additional 1/4 - 1/2 cup of flour.
Remove dough from the bowl and knead on a floured surface with your hands for 5 minutes and then shape into a ball.
Place dough in a greased bowl, cover and let rise for 1 hour, or until doubled in size. I love to use my "bread proof" option in my oven for a warm environment.
Punch down dough and divide into 8 pieces, rolling into balls.
Preheat oven to 400 degrees F.
In a large pot add baking soda bath ingredients, water and baking soda, and bring to a boil. Add pretzel dough balls into boiling water for 1 minute. Use a slotted spoon and remove the dough balls from water.
Place buns on a baking sheet that's been lined with parchment paper or a silicone baking mat. Cut a cross into the top of each bun using a sharp knife.
Brush each bun with melted butter and sprinkle with coarse sea salt.
Bake in the oven for 20-22 minutes or until golden brown. Remove from oven and allow to cool down before eating them all. :)