1 cup warm water
1 tablespoon yeast (or 1 pkg)
2 tsp. salt
4 tablespoons brown sugar
2 tablespoons oil
~3 cups flour
8 cups water
8 tablespoons baking soda
Coarse kosher salt
Put warm (~110) water in mixing bowl. Dissolve a little of the sugar in the water. Sprinkle yeast on top of water. Let sit until yeast dissolves and becomes foamy on top. Add remaining ingredients, using only about 1 1/2 cups flour. Mix well. Stir in remaining flour until dough becomes too stiff to stir easily. Dump onto floured surface and knead about 10 minutes, adding more flour a little at a time if dough becomes too sticky to handle.
After kneading, place dough in oiled bowl, turning over to cover all surfaces with oil. Let rise until doubled in bulk. Punch down; let rise again until doubled in bulk. Punch down again and form into 4-12 balls. (Mud recommends 6.) Roll each ball into a long rope. Form into a pretzel shape. Let rise 25 minutes. Meanwhile bring water and baking soda to a boil in a non-reactive pan (i.e. don’t use aluminum or cast iron.) With large slotted spatula, lower one pretzel at a time into boiling water for about 20 seconds. Remove to a rack.
Sprinkle each pretzel with coarse kosher salt. Place on greased baking sheet. Bake at 425 for 10-12 minutes or until golden brown.
If desired, before sprinkling with salt, brush each pretzel with a mixture of 1 beaten egg and 1 tsp. water. This will give it a sheen.