Design Eat Repeat

To Make Dough
0 In a medium-sized bowl or measuring cup, stir together warm water [adjustable](1 ½ cups), active dry yeast (4 ½ teaspoons, i.e. (2) 0.25-ounce packets), light brown sugar (2 tablespoons), and melted salted butter (¼ cup, i.e. 4 tablespoons). [/adjustable]You can get the warm water directly from the faucet - no need to heat it up more. Let sit for 5 minutes or until there's a layer of foam/bubbles on the top.*See notes below if your mixture doesn't foam or bubble.
2 While the yeast is proofing, mix together the all-purpose flour [adjustable](4 ½ cups) and salt (½ teaspoon) in a large bowl.[/adjustable] Use your hand to create a crater in the middle of the bowl. This is where you'll pour the water mixture.After the 5 minutes have passed, stir the foamy yeast mixture and pour it into the crater you created in the flour bowl.
4 Use a spatula to mix the dough until it's combined. Once all the flour is incorporated, use your hands to knead the dough into a solid ball. This should only take 1-2 minutes tops (any longer and you'll overwork the dough).
6 Place the dough ball back into the bowl, cover the bowl with plastic wrap (or a clean dish towel) and let sit for 10 minutes. This will allow the dough to rest & rise a tiny bit (it won't rise much, which is fine).
8 Place dough on a flour-covered surface [adjustable](about ½ – 1 tablespoon flour)[/adjustable]. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18” rectangle that is ¼” thick.
10 Once rolled, spread on [adjustable]softened butter (2 tablespoons), [/adjustable]making sure to spread to the outside edges.
21 Use a sharp knife or pizza cutter to cut the dough into 8 strips (cut them the long way), then roll each one into a spiral roll.
Water Bath
19 In a medium bowl, mix together [adjustable]2 cups warm water and 2 tablespoons (not teaspoons) [/adjustable]of baking soda.
12 Dip each roll in the baking soda mixture for 1-2 seconds on each side, then place on a parchment-lined baking sheet. Sprinkle with coarse sea salt or pretzel salt.
25 Bake at 425℉ 12-14 minutes, or until tops or lightly golden brown. It's important not to underbake or the centers will be doughy.
20 After removing from the oven, use a pastry brush or spoon to brush warm pretzels with [adjustable]melted salted butter (2 tablespoons)[/adjustable]. This is what truly gives it that mall pretzel taste - don't skip the salted butter! Where I normally use unsalted butter in baking, these need salted butter for dipping. Unsalted just doesn't taste as good here!
18 Enjoy warm with drizzled cheese sauce or honey mustard!