Yeast Mix: --In mixing bowl, add yeast, brown sugar, salt and water (120-130 F). --Whisk well and put aside for 5 minutes or until frothy on top. --Add 1/4 cup of vegetable oil to the yeast mix and whisk again.

Making the dough: --Add flour to the mixing bowl and using dough hook with the stand mixer.. --Knead the dough for five (5) minutes on the number 2 setting. --After 5 minutes, remove the dough and knead by hand for 1 minute.

Proofing: --Oil the mixing bowl, shape the dough into a ball and put into mixing bowl. --Cover bowl and put into your oven next to the light (turn on the oven light). --Let this "proof" in the oven for one (1) hour or until it doubles in size.

-After the dough has doubled in size, dump dough on clean silicone or plastic surface. --Do not punch the dough down. We want this as light and "poofy" as we can get it. --Roll the dough into a ball shape.

Working the dough: --Using a dough blade or knife, cut the dough ball into six (6) equal parts. [A] --Roll each part into six separate balls. [B] --After rolling each into smaller balls, roll and stretch the dough balls into long ropes. [C]

Dough Working Tips: [Tip A]: (Each part should be about 170 grams). [Tip B]: I find it useful to let the dough "rest" for five (5) minutes before stretching and rolling into ropes. This allows for gluten to relax and align their protein chains. [Tip C]: These ropes should be approximately 2 feet long. [Tip C]: The diameter of the rolled dough ropes should be about 1.5 inches.

Shaping: --Make a pretzel shape with the dough rope; making sure to cross it up top.

Cook Prep: --Preheat oven to 450 F degrees. --Line a large cookie tray with parchment paper.

Baking Soda Bath: --Using a standard 9x9, fill a cake pan with hot water and 1/4 cup of baking soda. --Dip each pretzel into the baking soda water. --Fully immerse for 5 seconds and put on the cookie tray.

Egg Wash: --Use one large room temperature egg with 2 tablespoons of milk to make egg wash. --Using a silicone brush, brush each pretzels with the egg wash on all exposed sides. --Using Kosher salt, liberally sprinkle it over each pretzel.

Baking: --Bake on middle rack for about 10 minutes. --Some ovens are different so check frequently for the level of browning that you like -- (for me, it was 12 minutes) Optional: Brush each pretzel with butter (or ghee) for an extra savory taste.