Instructions

• Pour 1 1/2 cups warm milk (about 110°F) into a large mixing bowl and sprinkle 1 packet rapid rise yeast over the milk. Let sit 2–3 minutes until the yeast begins to foam.
• Whisk in 1 tablespoon brown sugar, 1 teaspoon salt, and 1 tablespoon melted salted butter until combined.
• Gradually add 4 cups all-purpose flour to the bowl, about 1 cup at a time, mixing after each addition. Use a stand mixer with a dough hook or a wooden spoon; when the dough becomes too stiff to stir, use your hands to finish incorporating the flour.
• Turn the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic.
• Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 30–45 minutes.
• Meanwhile preheat the oven to 400°F. Line 2 baking sheets with parchment paper and lightly spray the parchment. In a large pot bring 8 cups water and 1/3 cup baking soda to a boil.
• Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces. Roll each piece into an 18-inch rope and shape each rope into a pretzel, pressing the ends to seal.
• Using a slotted spoon, carefully lower each pretzel into the boiling baking soda water for about 30 seconds (flip once so both sides submerge). Remove, let excess water drip off, and place the pretzel on a prepared baking sheet. Repeat with remaining pretzels. Evenly sprinkle the pretzels with the 1/4 cup coarse sea salt.
• Bake the pretzels at 400°F for 15 minutes or until golden brown. Remove from the oven and serve immediately.