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1
Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer.
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2
Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
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3
If the yeast does not foam, discard and try again with fresh yeast.
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4
Add 3 cups flour and 2 teaspoons salt to the yeast mixture.
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5
Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate.
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6
(Scrape down the side of the bowl as needed.)
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7
Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl.
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8
Turn the dough out onto a clean surface; knead until smooth, 5 minutes.
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9
Brush a large bowl with melted butter, add the dough and turn to coat.
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10
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
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11
Punch down the dough, then divide it in half.
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12
Divide each half into 6 even pieces with a knife; cover with plastic wrap.
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13
Line 3 baking sheets with parchment paper and coat with cooking spray.
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14
Tape a 24-inch-long piece of string to the countertop to use as a guide.
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15
Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope.
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16
As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it.
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17
Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle.
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18
Fold down the ends and attach them to the bottom of the U, forming a pretzel shape.
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19
Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet.
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20
Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes.
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21
Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve.
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22
Use scissors to cut the parchment around each pretzel, leaving a 1-inch border.
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23
Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray.
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24
Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment.
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25
Simmer until the pretzels plump, about 45 seconds per side.
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26
Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets.
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27
Sprinkle with salt.
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28
Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes.
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29
Brush with melted butter and serve with mustard.
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30
Photographs by Andrew Purcell
