Soft Pretzels

Preparation

1. Step 1

   Prepare the baking soda for the water bath: Heat the oven to 300 degrees. Cover a rimmed baking sheet with foil. Spread the baking soda out onto the prepared sheet and bake for 1 hour. Transfer to an air-tight container until ready to use. (The baking soda loses volume after it’s baked. You’ll need ½ cup of the baked baking soda for the water bath in Step 7.)

2. Step 2

   Prepare the dough: In a glass measuring cup or small bowl, combine 1¼ cups warm water with the yeast and 1 teaspoon of the brown sugar. Set aside until foamy, about 5 minutes.

3. Step 3

   In the bowl of a stand mixer, combine the flour, butter, salt and remaining 3 tablespoons brown sugar. Using the paddle attachment, beat the mixture on low until the butter is evenly distributed. Switch to the dough hook. Add the yeast mixture and mix on medium-low until just combined, then knead on medium speed until the dough becomes smooth and elastic, 5 to 6 minutes. Wrap the dough in plastic wrap and refrigerate for at least 8 hours and up to 24 hours. It will puff in the fridge but will stop once it cools down.

4. Step 4

   Shape the dough: Set two silicone baking mats on two rimmed baking sheets. (Do not use parchment, as the dough will stick.) On an unfloured work surface, roll and pat the cold dough out to an even 10-by-18-inch rectangle. Using a pizza wheel (or a sharp knife) and a ruler, cut the dough lengthwise into 10 (18-by-1-inch) strips.

5. Step 5

   Working with one piece at a time, roll each strip into a rounded rope, without making it longer. Shape the dough into U, then twist the ends around each other and bring them down to overlap the bottom. Transfer to one of the prepared baking sheets. Repeat with the remaining strips. Set the two baking sheets aside, uncovered, for 45 minutes.

6. Step 6

   After 45 minutes, heat the oven to 425 degrees, with racks positioned in the upper and lower thirds of the oven.

7. Step 7

   Prepare the water bath: To a deep 10-inch skillet, add 4 cups of water and the brown sugar; bring to a simmer on medium-high. Stir in ½ cup of the baked baking soda. (Discard any remaining baked baking soda or reserve for another use.) Carefully transfer 1 to 2 pretzels, top side down, to the water. Cook for about 10 seconds per side and then use a slotted metal spatula to transfer the pretzels back to the prepared baking sheet, reshaping as necessary. Repeat with the remaining pretzels.

8. Step 8

   Brush the pretzels with the beaten egg and sprinkle with salt. Bake until deep golden brown, rotating the positions of the baking sheets halfway through, 15 to 20 minutes. Serve warm.