Weigh out the ingredients
I
You'll need flour, bread flour, yeast, sugar, salt, melted butter, and water.
In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast. Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.
Make the dough
III
Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.
Proof the dough
IV
Divide the dough into 9 pieces, weighed about 85-90g. To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other twice.
Shape the pretzels
V
Then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.
Shape the pretzels
VI
Cover the pretzels and proof for about 30 minutes. Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.
Proof the pretzels
VII
Bathe the pretzels in the baking soda bath for 30 seconds on each side. Brush each with an egg white and sprinkle with coarse salt. Bake for about 12-15 minutes until deeply golden.
Bake!
VIII
Enjoy these soft & chewy pretzels with cheese dip.
Enjoy!
IX