Gather the pretzel ingredients - * Yeast * Brown sugar * Water * Flour * Salt * Baking soda * Egg
In a large bowl, whisk together the warm water and light brown sugar. Sprinkle over the yeast and set the bowl aside until the yeast is frothy - about 5 minutes.
– Next, add the flour and kosher salt. Stir until a shaggy dough forms using a wooden spoon or your hands. – Once the dough forms a rough balls, turn it out onto a lightly floured surface and knead for 3-4 minutes or until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl and place it in a warm place to rise until doubled in size - about 90 minutes.
– Turn the dough out onto a lightly floured surface and divide it into 16 pieces. – Roll each piece out into a 6" long rope. Fold the rope into a U shape.
Cross the ends over each other.
Flip the ends over the bottom of the U to create a classic pretzel shape. Gently pinch the seams to make sure the pretzel doesn't unravel while boiling. Repeat with the remaining dough pieces.
– Bring a large pot of water to a rapid boil and very slowly add the baking soda. Stir until the baking soda is fully dissolved. – Boil the pretzels a few at a time for 30 seconds per side. Make sure not to overcrowd the pan.
Remove the boiled pretzels to a parchment lined baking sheet.
– Beat the egg with a small splash of water to form an egg wash. Brush the top of each pretzel with egg wash and sprinkle it with coarse salt. – Bake for 12-15 minutes, or until the pretzels are golden brown.
Gather the topping ingredients - * Butter * Parmesan * Garlic powder
– When ready to serve, toss the pretzels with melted butter and then sprinkle over the parmesan and garlic power.
These pretzels are best enjoyed immediately.