Soft Pretzels

5-1/2 c. warm water
1-1/2 tsp. active dry yeast
2 T. light brown sugar
1-1/8 tsp. salt
1 c. bread flour
3 c. all purpose flour
4 T. baking soda
4 T. butter, melted
1-2 T. Kosher salt

Pour 1-1/2 cups warm water in large bowl of mixed fitted with dough hook. Sprinkle yeast on water and stir to dissolve. Add brown sugar and sla to yeast mixture and stir to dissolve. Add bread flour and all purpose flour and knead dough using dough hook until dough is smooth and elastic and pulls away from sides of bowl. Cover dough with a soft cloth and set in slightly warm, draft-free place to rise 1-1/2 hours. Punch down dough and knead on very lightly floured board 3-5 minutes.

In lg. bowl, combine remaining 4 cups warm water and baking soda; stir to dissolve. Pinch off a handful of dough and roll into a long, thin rope (a little less than 1/2 inch thick) and twist into shape. Dip pretzel in soda bath and place on parchment lined baking sheet. Repeat process, stirring soda water frequently, until all dough is used. Cover with a soft cloth and return to warm, draft free place to rise (about 2-3 hours). Bake in preheated 450 degree oven for 10 minutes. Brush with melted butter and sprinkle with Kosher salt.