Create the dough. In the bowl of a stand mixer, add the brown sugar and warm water. Use the paddle attachment to mix on low speed until the sugar is dissolved.
Turn off the mixer and sprinkle the yeast over the top. Let stand until foamy, about 5 minutes.
Change to the dough hook. Add the vegetable oil and 3 cups flour. Turn the mixer on low and let the mixture start to combine.
Slowly add the remaining 2 ¾ cups of flour. Continue to mix until well combined and the dough pulls away from the side of the bowl.
Transfer the dough to a large lightly oiled bowl. Cover with plastic wrap and let stand at room temperature until it has doubled in size, about 45-60 minutes.
Divide the dough into 16 pieces and shape as desired - either into the shape of a pretzel or into a roll.
Cover and let rise for another 15 minutes.
In the meantime, bring 12 cups of water to a boil in a large pot. Once boiling, add ½ cup baking soda. Add the pretzels, in batches, into the boiling water. Boil for 15 seconds then flip over and boil on the other side for 15 seconds.
Use a slotted spoon to remove to a parchment paper lined baking sheet.
Whisk the eggs together in a small bowl. Liberally brush over the top of each pretzel and sprinkle with salt.
Bake at 425 degrees F for 15-20 minutes or until golden brown on the sides and browned on the top.
Let cool slightly. Eat as is, slice and serve as a bun, or enjoy with a beer cheese dipping sauce.
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Create the dough. In the bowl of a stand mixer, add the brown sugar and warm water. Use the paddle attachment to mix on low speed until the sugar is dissolved.
Turn off the mixer and sprinkle the yeast over the top. Let stand until foamy, about 5 minutes.
Change to the dough hook. Add the vegetable oil and 3 cups flour. Turn the mixer on low and let the mixture start to combine.
Slowly add the remaining 2 ¾ cups of flour. Continue to mix until well combined and the dough pulls away from the side of the bowl.
Transfer the dough to a large lightly oiled bowl. Cover with plastic wrap and let stand at room temperature until it has doubled in size, about 45-60 minutes.
Divide the dough into 16 pieces and shape as desired - either into the shape of a pretzel or into a roll.
Cover and let rise for another 15 minutes.
In the meantime, bring 12 cups of water to a boil in a large pot. Once boiling, add ½ cup baking soda. Add the pretzels, in batches, into the boiling water. Boil for 15 seconds then flip over and boil on the other side for 15 seconds.
Use a slotted spoon to remove to a parchment paper lined baking sheet.
Whisk the eggs together in a small bowl. Liberally brush over the top of each pretzel and sprinkle with salt.
Bake at 425 degrees F for 15-20 minutes or until golden brown on the sides and browned on the top.
Let cool slightly. Eat as is, slice and serve as a bun, or enjoy with a beer cheese dipping sauce.
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