1 1/2 cups water, warmed to 110
2 1/4 teaspoons dry active yeast (1 packet)
1 teaspoon brown sugar
4 cups bread flour
4 tablespoons unsalted butter, melted
1 tablespoon molasses
2 1/8 teaspoons salt
1 large egg white
1/4 cup baking soda
2 tablespoons coarse salt
Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until yeast dissolves and let sit for 5 minutes. Stir in the flour, butter, molasses, and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead- incorporating additional flour as necessary- until dough is smooth and elastic- about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and st aside to rise in a warm draft-free place until it doubles in volume- about 1 hour.
Preheat oven to 400. Punch down dough, turn out onto a lightly floured surface and knead for 5 minutes. Divide into 15 two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2-inch-thick "rope" and twist each robe into a pretzel shape. Cover and let riser for 15 minutes. Whisk together the egg white, 1 tablespoon water, and the remaining salt in a small bowl and set aside. Bring 4 cups of water and baking soda to a boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture and sprinkle with the coarse salt. Bake until golden—about 15 minutes. Serve warm with Cheese and Mustard Dipping Sauce.
