Whole Wheat Soft Pretzels

To the bowl of a stand mixer, add 1 cup warm water, 2 tablespoons packed brown sugar and 2 teaspoons active dry yeast, let sit for 5 minutes.

Add 2 ¾ cups hard white wheat flour and 1 teaspoon sea salt, attach the dough hook and mix until a shaggy dough forms.

Add in 2 tablespoons melted butter and knead for 6-10 minutes on medium speed or until a smooth ball forms and the dough is elastic.

Place dough in a covered bowl and let rise until doubled in size (30-60 minutes). Divide into 8 equal pieces. Roll each piece into a long rope, about ½ inch by 20 inches. Make into pretzel shapes. Place on a baking tray lined with parchment paper, cover with a tea towel.

Roll each piece into a long rope, about ½ inch by 20 inches. Make into pretzel shapes. Place on a baking tray lined with parchment paper, cover with a tea towel.How to shape a pretzel: Make a U shape with the rope, bring the ends together and cross them over each other. Make a twist, then fold the twisted end down and press the two ends into the bottom of the U shape to make a pretzel.

Preheat the oven to 425°F with the rack in the center or upper third position.

Bring 8 cups water and ¼ cup baking soda to a boil in a large pot. Reduce heat to a soft boil and carefully place 2 pretzels into the boiling water (starting with the ones that were shaped first).

Boil about 10-15 seconds, flip over and boil another 10-15 seconds. They should puff up a bit.

Remove from water, let the excess water drip off and place back onto the tray. Brush with beaten egg and sprinkle with flakey salt. Bake at 425°F for 12 to 15 minutes or until golden brown on top.