• 4 cups bread flour (500g)
• 1½ cups warm water (360ml)
• 2¼ teaspoons instant yeast (7g)
• 2 tablespoons brown sugar
• 1½ teaspoons salt
• 2 tablespoons unsalted butter, softened

• 8 cups water
• ½ cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse pretzel salt, for topping

In the D'Yeast 2.5L bowl, combine the warm water, brown sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it complete until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour and salt. Pour in the activated yeast and add the softened butter. Mix and knead for 6–8 minutes until the dough is smooth, firm, and slightly tacky.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the program complete and the dough double in size.

Turn the dough onto a clean surface and divide into 8 equal pieces. Roll each piece into a long rope, about 22 inches. To shape, form each rope into a U, cross the ends over each other twice, and press them onto the bottom of the U to form the classic pretzel shape. Place on parchment.

Bring the water and baking soda to a gentle boil in a wide pot. Carefully lower each pretzel into the water for 30 seconds, then lift out with a slotted spatula and return to a parchment-lined baking sheet.

Preheat the oven to 425°F (220°C). Brush each pretzel with beaten egg and sprinkle generously with coarse pretzel salt. Bake for 14–18 minutes, until deeply mahogany-brown.

Brush warm pretzels with melted butter if desired. Serve warm with yellow mustard, cheese sauce, or beer cheese.