1+1/2 cup warm water (110-115 degrees)
1 Tb brown sugar
2 tsp. salt
2 1/2 tsp. active dry yeast
4 +1/2 c all-purpose flour
1/4 c butter, melted
2 quarts + 2 cups water
2/3 c baking soda
1 egg yolk
1 TBS water
To begin, place the 1 1/2 cups of warm water in a mixing bowl, with the brown sugar and 2 teaspoons of kosher salt. Sprinkle the active dry yeast over the top of the water, and let it sit about 10 minutes until it gets bubbly. Place your bowl under the mixer, fitted with a dough hook, and add in the flour and butter. Let the mixer run for about 4 minutes, until the dough comes away from the bowl and is nice and smooth. Form the dough into a ball, and place it in a clean, oiled bowl, Turn the dough to coat it with oil. Cover the bowl with a tea towel or plastic wrap, and let it rest in a warm place for an hour, or until the dough is doubled in size.
When the dough has risen, grab a large pot, and put 2 quarts plus 2 cups of water in it, along with the baking soda. Bring the water to a full boil.
Meanwhile, preheat your oven to 450 degrees. Line 2 baking sheets with parchment paper, and lightly spray the paper with oil. Set aside.
Now grab your dough while the water is heating up.
Turn it out onto a lightly oiled surface. Cut the dough into 8 equal portions.
Take one portion and roll it into a long snake, about 2 feet long. To shape the pretzel, bring the ends up; twist once, and then again. Turn the ends down towards the bottom, and press the ends gently against the dough where it crosses. With a slotted spatula, gently place the pretzel in the boiling water for **30 seconds**
Lift the pretzel out, and place it on the baking sheet. Repeat the process with the remaining 7 pretzels.
Beat the yolk with a tablespoon of water in a small dish, and brush the tops of the pretzels with the mixture. Sprinkle with some coarse salt. Bake the pretzels for 12-14 minutes or until dark golden brown.