• Line 2 rimmed baking sheets with parchment paper or a silicone baking mats.

MAKE THE PRETZELS:

• Add sugar to the mixing bowl of your stand mixer and then pour in the warm water, stirring to combine. Add the instant yeast, stir and let it sit for 3 minutes to activate. The yeast mixture should be foamy.
• Combine the salt to the bread flour and add to the frothy yeast mixture.
• Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together. Then increase the speed to medium and mix for 6 minutes. Stop your mixer and shape the dough into a ball with your hands. Cover the bowl with a clean kitchen towel and let rise for 25 minutes.

  NOTE: Alternatively you can stir ingredients together by hand and then knead on a lightly floured surface for 5 to 8 minutes.
• Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).

MAKE THE BAKING SODA BATH:

• Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda. Stir and bring to a boil.
• Turn the dough out on to a very lightly floured surface and cut into 8 wedges. Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon. Twist once and fold down over the bottom of the pretzel.
• Place onto the prepared pans and repeat. You will want 4 pretzels per pan.
• Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds. Use a slotted spider (or large spoon) to remove it from the water – draining any excess water. Place back onto the prepared pan and repeat with the remaining pretzels.

BAKE THE PRETZELS:

• Once finished, whisk 1 egg with 1 tablespoon of water. Brush each pretzel with the egg wash.
• And sprinkle with a desired amount of pretzel salt.
• Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.