Ingredients

Directions

1. Heat 2c water to 100F, then whisk in 14g instant yeast and 70g Brown Sugar. Cover with plastic wrap and let sit on the counter for 5 minutes, until foamy. 2. In a separate large bowl, mix together 825g All-Purpose Flour and 6g Salt. 3. Whisk oil into yeast mixture, then pour into flour mixture and mix by hand until combined 4. Knead dough for about 5 minutes, until it's smooth (if it's still a little sticky, that's fine). I just knead it in the bowl. 5. Transfer dough to a large greased bowl and cover with greased plastic wrap. Let sit on the counter for 90 minutes to rise, until doubled in size. 6. Preheat oven to 450F 7. Punch down the dough to release the gas, then divide into 12-14 even pieces (around 110g each). 8. Roll each piece into a ball and let rest 10 mins. 9. Meanwhile, make the Lye bath. PUT ON LATEX OR PLASTIC GLOVES, BECAUSE LYE IS CAUSTIC! In a large, shallow container, pour 4c water. Slowly pour in the 30g Lye, whisking carefully until dissolved. 10. Roll each dough ball out on an unfloured surface as long as you can (around 14-18 inches), then twirl into a pretzel shape. Pinch the ends together to help hold it. 11. WHILE WEARING GLOVES, CAREFULLY dip the pretzels into the Lye bath for a couple seconds, then place on a baking sheet lined with a silicone mat. Careful, they will be slippery. Generously sprinkle with salt. 12. Bake for 10-12 minutes, until browned. 13. Melt 4 Tbsp butter, then brush on the pretzels after removing from oven. Try to not knock off the salt.