EFK Pretzels / Brezeln

Directions

1. Combine the flour, water, yeast, brown sugar, salt, and butter and knead until smooth and elastic, 7 to 9 minutes. Cover and let rise until puffy, about 45 to 60 minutes. Divide into 10 equal pieces. Roll each into a rope about 22 to 24 inches long, form a U, cross the ends twice, and press them onto the bottom curve to make a pretzel. Place on parchment and rest 15 minutes. Heat the oven to 450°F. Bring the 10 cups water to a gentle boil in a wide pot, carefully add the baking soda, and reduce to a steady simmer. Lower the pretzels into the bath one or two at a time for about 30 seconds, turning once, then lift out and drain well. Return to the lined sheet pans, sprinkle with coarse salt, and bake 14 to 16 minutes until deeply browned. Cool at least 10 minutes before serving.