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1
Preheat oven to 250 degrees. Spread baking soda on baking sheet and bake for 30 minutes. Set aside to cool.
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2
In a large bowl, whisk together flour, yeast, brown sugar, salt and cayenne pepper. Stir in butter, then make a well in the center and add the water. Mix until the dough comes together in a shaggy mass. Using your hands, gather dough together and turn out onto a lightly floured surface. Knead for several minutes until it is no longer sticky. Cover with plastic, and let rise in a warm place for 30 minutes.
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3
Turn dough out onto your work surface and cut into 12 equal pieces. Roll each piece into an 18-inch rope and set aside. If the dough seems sticky, flour your hands (not the counter) and roll. Repeat with remaining pieces.
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4
Place parchment paper on 2 baking sheets and generously spray or oil well.
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5
Preheat oven to 425 degrees, and place racks on bottom and upper third of oven.
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6
With each rope of dough, form a U shape and make a twist about 3 inches from the ends. Fold the twisted portion backwards along center of U to form a pretzel shape, then gently press ends onto the dough to seal. Transfer to the baking sheet. After all are shaped, cover each pan with a clean towel and let rest for 20 minutes.
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7
While the pretzels are resting, bring 2 quarts of water to a boil, then add barley malt syrup or brown sugar, and the baking soda. Mixture will froth. Stir to dissolve, then reduce heat to a simmer.
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8
Carefully place three pretzels at a time, top side down, into the water. After 30 seconds, turn pretzels over. After another 30 seconds, lift with a slotted spoon or spatula, tapping to shed excess water, and return to oiled parchment paper. Repeat with remaining pretzels.
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9
Brush each pretzel with egg yolk mixture, trying to drip as little as possible onto the parchment, then sprinkle with coarse salt.
