Bavarian Pretzels

Gather all ingredients, ensuring your water is at the correct temperature for activating the yeast. (5 minutes)

In a mixing bowl, combine brown sugar and warm water, stirring until dissolved. Sprinkle yeast over the top and let stand until foamy, about 10 minutes. This indicates the yeast is active and ready to use. (10 minutes)

Add melted butter and beer to the yeast mixture, whisking to combine. Gradually add bread flour and kosher salt. Mix with a wooden spoon or dough hook until a shaggy dough forms. (5 minutes)

Turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes, or use an electric mixer with a dough hook for 3-5 minutes, until a smooth, elastic dough ball forms. (7 minutes)

Lightly grease a large bowl with 1 teaspoon of softened butter. Place dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 8 hours, or preferably overnight in the refrigerator. (8 hours)

Preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish. Spread in a thin layer. Place baking soda in the preheated oven for 1 hour. Let cool completely. (1 hour)

Punch down the risen dough to release the air. Knead briefly on a lightly floured surface until smooth, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours. (3 hours)

Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes to relax the gluten. (5 minutes)

To form a pretzel, roll a dough ball into a rope about 15-18 inches long, tapering the ends slightly. The center (belly) of the rope should be twice as thick as the ends. (3 minutes)

Cross the ends of the rope once or twice and fold them back over the pretzel so the ends are just past the belly, pressing gently to adhere. Repeat to form remaining pretzels. (3 minutes)

Don some thin, food-safe gloves (optional) and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. (1 minute)

Transfer the soaked pretzel to a parchment-lined baking sheet that's been lightly greased with cooking spray. Sprinkle the still-damp pretzel generously with flaked sea salt. Repeat with remaining pretzels and let rise for 30 minutes. (30 minutes)

Preheat the oven to 475 degrees F (245 degrees C). Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired. (2 minutes)

Bake in the preheated oven until the pretzels are a deep golden brown and the crust is set, about 12-15 minutes. (15 minutes)

Transfer to a wire cooling rack and let sit for 5 to 10 minutes before serving to allow the internal structure to set. (10 minutes)

Serve warm and enjoy the exquisite flavor of homemade Bavarian pretzels! (1 minute)