Companion Bavarian Pretzels

Instructions

1. Add all of the ingredients, beginning with the water, to the bowl of a stand mixer. Mix on low speed with the dough hook for about 3 minutes until the dough comes together and everything is well incorporated.
2. Turn up the mixer to medium speed and mix for 5-10 minutes, until the dough becomes a smooth mass and cleans up from the side of the bowl. Cover the dough with plastic and allow to ferment for 1 1/2–2 hours.
3. Preheat the oven at 480°F with a baking stone in the lower third of the oven.
4. Turn the dough out onto a lightly floured surface. Cut dough into 8 inch pieces and shape into tiny logs to help facilitate the final stretching. Allow to rest for 20-25 covered with a tea towel and plastic to prevent a skin from forming on the dough.
5. Roll out to 10-12 sticks. Place on a tea towel or cloth, cover with plastic and allow to rise for 30 minutes. In the meantime, set up your baking soda solution dipping station.
6. Baking soda solution dipping station: Place 2/3 cup baking soda on a sheet tray, and bake in a 300 oven for 30 minutes. Stir occasionally. Add 2 tbsp sugar to 6 cups water in a large pot. Whisk in the baking soda. Bring to a boil, then reduce the heat to a simmer until ready to use. Keep it warm in a chafing dish or electric roaster.
7. Once proofed, gently drop the pretzels into the baking soda solution for a few seconds. Remove from the solution and place on a screen to dry slightly. Sprinkle with coarse pretzel salt or your favorite topping (if desired) and then place the pretzel on a parchment lined baking sheet sprayed with non-stick cooking spray. Bake until the crust is well caramelized and the sides of the pretzels feel firm. About 15 minutes. Cool completely before eating.