To make the pretzels you'll need:
1 tablespoon brown sugar
1/2 tablespoon active dry yeast
¾ cup water (1/4 cup for proving, ½ cup for dough)
2 tablespoons canola oil
1.5 cups all-purpose flour
½ cup bread flour
1 teaspoon grey sea salt ( or just regular sea salt)
2 tablespoons baking soda (this is for the boiling water NOT the dough)
6 cups water, in a pot (for boiling)
Course grey salt (for sprinkling) - Sub with your favorite course salt
Proving the yeast: Put ¼ cup warm water, sugar, and yeast into a small bowl and stir until yeast dissolves. Let stand for 10 mins, If yeast does not foam, try again with another yeast packet.
Make the dough: If you have a mixer with a dough hook, put the flour, salt - To avoid retarding the yeast I would blend the salt into the flour by turning on the machine and mixing with the dough hook attachment for a minute or so.
Add the oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low until the dough pulls away from the bowl. If you don’t have a dough hook, mix and knead dough ingredients by hand for about 8-10 minutes. You want the dough to be smooth, and tacky not sticky.
Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.
Preheat your oven to 450 degrees F.
Uncover your dough and punch it down few times. Really let it have it.
Prepare a cookie sheet with parchment paper on it. Set aside.
Prepare an lightly oiled work surface. Cut the dough into 4 equal sections, then press the sections gently with the palm of your hand to create a rectangular shape. Cut each section into 2 pieces. To create the twist use your palms to roll each section back and forth to for a form a rope about 12 to 14 inches long
Grab the ends of each dough rope to make a U shape, then twist the rope in a horn shaped fashion
Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt.
Bake for about 14 minutes. Watch them as they can brown quickly – when they’re golden brown, they’re done.