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1
Stir the flours, yeast, brown sugar, and salt together in a large bowl, then stir in the warm water until a shaggy dough forms. (The water should feel as warm as a hot bath or Jacuzzi-not lukewarm but not boiling, either.)
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2
Transfer the dough to a lightly floured surface and knead for 5 minutes. The dough should feel smooth and satiny.
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3
Spritz a large, clean bowl with cooking spray or grease lightly with vegetable oil. Place the dough ball in the bowl and cover with a spritzed or greased piece of plastic wrap. Let rise for 1 hour, until doubled in size.
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4
Line 2 baking sheets with parchment paper.
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5
Transfer the dough to a clean, unfloured surface and divide into 24 pieces. Roll each piece into a rope about 9 inches long and 1/2 inch wide. Line up the ropes on the baking sheets and cover loosely with spritzed or greased plastic wrap. Let rise for another 30 minutes.
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6
Preheat the oven to 375 F and prepare the poaching liquid. Bring the 8 cups water to a simmer in a large, wide saucepan or Dutch oven over medium heat. Add the baked soda and brown sugar and stir until dissolved. The water will foam slightly.
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7
Gently drop the dough ropes into the simmering water, a few at a time, and poach for 15 seconds. Remove the ropes gently using tongs, a slotted spoon, or a metal skimmer and return them to the baking sheets. Brush with the egg wash and sprinkle with the pretzel salt or sea salt.
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8
Bake for 30 to 35 minutes, until fully hardened, dark brown, and glossy, checking every few minutes after a half hour; switch the sheets between top and bottom racks halfway through. Transfer the baked pretzels to a wire rack and let cool completely. Store the pretzels at room temperature in an airtight container for up to a week.
