Ingredients

6 cups bread flour
1 1/2 tablespoons (or two 1/4-ounce packages) active dry yeast
2 cups warm water
3 1/2 tablespoons butter, softened
2 tablespoons brown sugar, packed
1 tablespoon salt
For the Dipping Solution:
6 cups warm water
6 tablespoons baking soda
Coarse salt for garnish

Directions

In the bowl of a mixer fitted with a dough hook attachment, stir together the yeast, a pinch of the brown sugar, and 1/2 cup of the warm water. Allow mixture to sit for 10 minutes.

Add to the yeast mixture the remaining 1 1/2 cups of warm water, butter, brown sugar, flour and salt. Begin mixing on low speed for 2 minutes and then on medium speed until the dough begins to pull away from the sides, about 2 to 4 minutes.

(If mixing by hand, follow the same procedure for the yeast mixture. In a large mixing bowl, add the remaining ingredients in the same order listed above. Mix with wooden spoon until incorporated. Turn out onto work surface and knead for about 10 minutes — the dough will be stiff, yet smooth.)

Turn the dough onto a work surface and knead about 5 minutes — the dough will be stiff, yet smooth. Place dough into lightly greased bowl and cover with kitchen towel. Allow to double in volume, about 1 hour.

Punch down dough, transfer to work surface, and divide into 12 equal pieces. Form the dough into oblong pieces, cover with plastic wrap, and rest dough for 5 minutes.

Meanwhile, line two cookie sheets with parchment paper and set aside. Working with one piece at a time, roll dough to 30 inches in length. (For traction when rolling, spray a fine mist of water on the work surface.) Lay the dough on the table in a U-shape and cross the ends over each other. Twist the ends together once. Bring the ends down and attach them to either side of the thicker center of the dough, pressing to seal them. Place pretzels on parchment-lined cookie sheets (6 per cookie sheet) and let rise, uncovered, for 25 to 30 minutes.

Preheat oven to 450 F.

Prepare dipping solution by mixing the baking soda and warm water in a stainless-steel bowl. Add a couple of pretzels at a time, allowing to soak for 10 seconds. Using a slotted spoon, lift the pretzels from the solution and place on lightly oiled parchment-lined cookie sheets. Let pretzels dry slightly and sprinkle with coarse salt. Bake for 12 to 15 minutes, or until deep golden brown.

Homemade soft pretzels are best eaten the same day. Do not store in covered container. Makes 1 dozen large soft pretzels.

Nutrition information per pretzel: 290 cal., 9 g pro., 52 g carbo., 4.5 g fat, 1,080 mg sodium.