1. In a small bowl add 3/4 cup + 2 tsp. warm water (between 100-110 degrees) and 2 tsp. brown sugar mixing until the sugar is dissolved.

2. Then sprinkle in 1 Tbsp. active dry yeast. Let sit for about 5 minutes or until foamy.

3. In the bowl of a stand mixer, fitted with a dough hook, add 2 cups of bread flour, 1/2 cup all-purpose flour, and 1 tsp. kosher salt.

4. Pour in the yeast mixture and 1 Tbsp. melted butter, beat on low speed for about 2 minutes, then increase speed to medium for 5-7 minutes, or until the dough is soft and elastic. If the dough feels dry, add a tsp. of water at a time until the dough is soft and elastic.

5. Transfer to a large greased bowl, cover with plastic wrap and let sit in a warm place for 30 minutes.

6. Meanwhile, bring a pot of 8 cups of water to a boil. Remove from heat, but keep lid on.

7. Remove dough from bowl and transfer to a lightly floured surface. Then divide the dough into 8 equal pieces. Roll each piece out into a long rope, about 20-22 inches long. Twist each rope into the pretzel shape. (Be sure to keep the dough covered so it doesn’t dry out.)

8. Preheat oven to 450 degrees and line a baking sheet with parchment paper.

9.  With the same pot of water we boiled earlier, add in 1/2 cup baking soda, and whisk until dissolved.

10. Place the pretzels into the baking soda water for 1 minute (30 seconds on each side). Then transfer the pretzels to a baking sheet.

11. Brush pretzels with egg wash and let sit for 5 minutes uncovered. Then sprinkle with flakey sea salt.

12. Bake at 450 degrees for 8-10 minutes or until they turn a deep brown color.

13 Let cool on a baking sheet for 10 minutes before serving.