Ingredients

• 1/2 cup Warm Water 100°F to 115°F
• 1 Tbsp packed Dark Brown Sugar
• 2 tsp Active Dry Yeast
• 2 cups Artisan Bread Flour
• 1 cup Organic Spelt Flour
• 1/2 cup Whole Milk
• 2 tsp Kosher Salt
• 1/3 cup Baking Soda for dipping pretzels
• 6 cups Hot Water for dipping pretzels
• 1 Egg Yolk beaten with 1 Tbsp of water, for egg wash
• Coarse Salt for topping
• Non-stick cooking spray

Instructions

1. Combine the 1/2 cup of water, sugar, and yeast in the large bowl of a stand mixer (dough can also be mixed and kneaded by hand); let stand 10 minutes or until the yeast is dissolved and foamy.
2. Add the flours, milk, and salt and knead on medium-low speed with the dough hook attachment until a smooth ball forms; it should be firm and slightly tacky, but not sticky. (If sticky, knead in more flour, 1 tablespoon at a time. If too dry to come together, knead in water, 1 teaspoon at a time.)
3. Continue kneading until smooth and elastic, 5 to 7 minutes. Spray a large bowl with nonstick spray and add the dough. Cover with plastic wrap and place the dough in a warm place to rise until doubled in size, 1 1/2 to 2 hours.
4. Heat the oven to 500˚F. Line 2 large rimmed baking sheets with aluminum foil and grease with nonstick spray.
5. On a clean, dry surface, punch down the dough and divide it into 8 equal pieces. Working with 1 piece at a time and keeping the rest covered, roll the dough into a 22-inch rope. With the rope positioned in a U shape, hold an end in each hand and twist the dough together twice. Press the ends into the sides to form the traditional pretzel shape.
6. Space the pretzels on the baking sheets and cover loosely with plastic wrap. Let rise in a warm place until soft and doubled in size, about 30 minutes.
7. Combine the baking soda and 6 cups hot tap water in a wide, shallow stainless-steel pot (avoid non-stick and other metal surfaces that may react with baking soda).
8. Using a large skimmer or by hand wearing rubber gloves, dip a few of the pretzels in the baking soda water for about 30 seconds. Lift from the water, drain excess liquid, and return the pretzels to the baking sheets. Repeat with the remaining pretzels. Brush the pretzels lightly with the egg mixture and sprinkle with coarse salt.
9. Bake until deeply browned, rotating the pans in the oven halfway through, 10 to 12 minutes. Remove from the oven and cool on a wire rack. Serve warm or at room temperature.