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1
In a small bowl, combine 1/4 cup warm water and 1/2 teaspoon brown sugar.
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2
Add yeast and stir to dissolve.
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3
Let it sit for 5 to 10 minutes until slightly foamy.
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4
In a large bowl or the bowl of a stand mixer, stir remaining 1 1/2 teaspoons brown sugar, flours and salt until combined.
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5
Add yeast mixture and remaining 3/4 cup warm water; stir until a dough forms.
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6
Knead dough by hand on a lightly floured surface for 5 to 10 minutes until smooth, satiny and elastic.
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7
Or you can knead dough with dough hook attachment in a stand mixer on medium speed for 5 minutes until smooth, satiny and elastic.
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8
Shape dough into a ball and place in a large bowl that is lightly greased with oil or cooking spray.
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9
Cover bowl with lightly greased plastic wrap and let dough rise in a warm place 1 hour until doubled.
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10
Line 2 baking sheets with parchment paper.
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11
Punch down risen dough and divide into 24 equal pieces.
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12
Roll each piece into a roughly 9-inch-long rod (1/2-inch wide) and place 1 inch apart on prepared baking sheets.
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13
Cover loosely with a lightly greased sheet of plastic wrap and let dough rise for 30 minutes.
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14
Meanwhile, heat oven to 350 F.
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15
Prepare the baked soda water bath: In a large, deep and wide saucepan or Dutch oven, bring water to a simmer over medium-high heat.
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16
Add baked soda and brown sugar; stir to dissolve.
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17
Carefully drop a few dough rods into simmering bath.
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18
Poach 15 seconds, then remove with a slotted spoon or tongs and return to lined baking sheet.
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19
Repeat with remaining dough rods.
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20
Brush tops of rods with egg wash, then sprinkle with salt.
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21
Bake 30 to 35 minutes, rotating pans halfway through baking, until rods are a deep golden brown and hardened.
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22
Transfer to cooling racks to cool completely.
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23
Fully cooled pretzel rods can be stored in an airtight container at room temperature for up to 1 week.
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24
Adapted from Serious Eats.
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25
Note: Baked soda is not another term for baking soda.
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26
Its actually baking soda that has been baked.
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27
To make baked soda, spread baking soda on a foil-lined baking sheet and bake at 250 F for 1 hour.
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28
Thats it!
