Directions:

1. Line two baking sheets with parchment paper.
2. Fit a stand mixer with the dough hook attachment. In the bowl of the stand mixer combine the yeast, warm water and sugar. Allow to sit for 3-5 minutes to activate the yeast. Once the yeast is frothy add the salt and butter. Add 3 cups of flour 1 cup at a time, if the dough feels too sticky slowly add a tablespoon of the remaining flour at a time until the dough is no longer sticky and begins to pull away from the bowl to form a ball.
3. At this stage your dough is ready to kneed. Continue to use the dough hook to need the dough until it is soft, approximately 5-8 minutes .
4. Transfer the dough to an oiled bowl and cover. Allow to proof for 15-20 minutes.
5. Meanwhile preheat oven to 475°F.
6. Pour all the ingredients for the boiling solution into a medium sauce pot and boil until the baking soda is dissolved. Reduce to a low simmer.
7. Remove the dough from the bowl and roll into a log. Cut the log into 12 equal portions. Roll each of the portions into a long rope about 12-14 inches. Twist the ropes into a pretzel shape and firmly press the crossed over dough.
8. Carefully place the pretzels into the boiling solution one at a time for about 10 seconds each. Remove them with a flat spatula and place them on the baking sheets. Reshape the pretzels if necessary.
9. Brush the pretzels with the beaten egg and top with salt or sesame seeds or both. Bake for 10-12 minutes.
10. Transfer to a cooling rack. Serve with mustard or caramel. Enjoy!