This recipe is from King Arthur Flour with some modifications. I make my dough in a Kitchen-aid mixer with a dough hook. I do finish the kneading by hand.
2 tsp instant yeast, 1 Tbs sugar, 1 cup warm water (100-105 F), 3 cups unbleached bread flour, 1/4 cup ground flax seed (optional, I like the taste and it’s good for my heart) , 1 Tbs olive oil (melted butter or any oil will work), 1 tsp salt
5 Tbs warm water, 3 tsp sugar, 2 tsp baking soda
pretzel salt or pearl sugar or cinnamon-sugar and melted butter. I just sprinkle with sea salt.
Whisk together water yeast and sugar. Add remaining ingredients and mix at low speed until dough is smooth and slightly sticky. If it is too dry add cold water 1 Tbs at a time. Knead by hand on a lightly floured surface, form into a ball. Place into a bowl with 1-2 Tbs olive oil and roll-around till ball is coated. Cover bowl with dish towel and let rest in a warm spot about 30-40 minutes ( dough should double in size).
Deflate dough (punch it), on a lightly floured surface Divide into 8 pieces. Roll each piece into a 20″ rope. Shape each rope into a pretzel.
Mix together Wash (water, sugar and baking soda) in a shallow bowl. Carefully dip into wash flipping to coat all. Place pretzels on to a backing sheet ( I lightly sprinkle sheet with corn meal). At this point if I remember I sprinkle with sea salt. They may be placed into a preheated 400 F oven now, I like to let mine rest before I bake them for 10-20 minutes to get a softer pretzel.
Bake in a preheated 400 degree F oven for 12- 15 minutes until golden brown. Remove and brush with belted butter and sprinkle with cinnamon-sugar ( I don’t do this).
This part might not be good for my heart, but it tastes SO GOOD. I melt a half stick of butter to dip my warm pretzels in. These are great with any soup.