Pretzel Dough

• 1¼ cup (297g) ice-cold water
• 2 teaspoons (7g) instant yeast
• 3 ¾ cups (497g) bread flour
• 1½ teaspoons (8g) molasses
• 1½ teaspoons (9g) salt 
• 2 Tablespoons (30g) unsalted butter, softened and cut into pieces

Baking Soda Bath

• ⅓ cup (93g) baking soda
• 4 cups (32oz / 907g) boiling water

Topping

• egg wash (1 egg beaten with 1 Tablespoon water)
• flaky salt for sprinkling (I like using Maldon brand)

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the water and yeast. Add the remaining ingredients in this order: flour, molasses, salt, then butter. Mix on low speed until the dough comes together then continue to mix until dough is strong, smooth, and forms into a ball, about 10 minutes. 
2. Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour.
3. Once the dough is ready, remove it from the bowl and gently press out any air bubbles. Divide the dough into 8 equal portions. 
4. Roll each piece of dough into a rope that measures about 22 inches long. For each rope, bring the ends of the rope together making a teardrop shape, then cross the ends and twist. Fold the ends down towards you and gently press to create the pretzel shape. Place the pretzels on 2 baking sheets lined with parchment paper or silicone mats. Set aside.
5. Preheat the oven to 425°F. 
6. In a large glass or heat-proof bowl, add the boiling water and baking soda. Stir to ensure all the baking soda dissolves.
7. Dip each pretzel into the baking soda bath for about 20-30 seconds each, and submerge it by pressing down gently with a spatula. Lift pretzels out and gently shake off excess water. Place the dipped pretzels back onto the prepared baking sheets.
8. Brush egg wash all over the top of the pretzels using a pastry brush. Sprinkle on the salt.
9. Bake for 8-10 minutes or until deep golden brown, rotating the baking sheets once halfway through. 
10. Enjoy warm or at room temperature with Warm Beer Cheese Dip!