Ingredients:
3 ½ C (420 grams) of Bread Flour
4 Tbl. (50 grams) Brown Sugar
2 teasp (12 grams) Salt

1 tblsp. (10 grams) yeast, dissolved in
1 C water (120°) warm but not hot

For the Soda Glaze

1 tblsp (10 grams)Baking Soda mixed with 1 cup boiling Water
in a small bowl.

For the Egg Wash:
1 Egg beaten with 1 teaspoon Water in a small bowl.

For Toppings:
Pretzel Salt (it has a nice flaky texture)
Sesame Seeds
Parmesan Cheese

Directions:

1. Mix water , yeast, brown s ugar and salt in a stand mixer or a large mixing bowl. Add flour and mix until dough is smooth. Knead the dough for a good 10 minutes until nice and smooth.

If you have time let the dough sit over night in the fridge, It develops more flavor.

2. Now divide the dough into 3, 4, 6 or 12 pieces depending on how big you want. You can even divide the dough into 2 pieces and make very large pretzels (Laugenbrezel) like you see at the Oktoberfests.

3. Roll each piece into a rope, very thin, a little bigger than a pencil if your making 4 about 36 inches long. Yes a yard or almost a meter.

4. Shape into an upside down U shape on your table. Bring the right and left ends together and twist them then lay the ends back down to where they were laying, only now the ends are opposite.

5.Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure.

Shape it with your hands to make sure it looks like a pretzel.

6.For a chewier crust put boil about 4 cups water. Drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner. Repeat with the other pretzels.
You can skip this step if you don't want the chewier crust.

7. Now let the pretzels raise for 30 minutes or till about double in size. Brush with the water-soda glaze. Then with the egg wash.

8. Sprinkle with toppings like Pretzel Salt or a Coarse flaky salt
parmesan cheese, cinnamon sugar,
or sesame seeds.

9. Bake in a hot oven 400 to 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned.