Soft Pretzels - unsalted butter

Method

• Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer.
• Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
• If the yeast does not foam, discard and try again with fresh yeast.
• Add 3 cups flour and 2 teaspoons salt to the yeast mixture.
• Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate.
• (Scrape down the side of the bowl as needed.)
• Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl.
• Turn the dough out onto a clean surface; knead until smooth, 5 minutes.
• Brush a large bowl with melted butter, add the dough and turn to coat.
• Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough, then divide it in half.
• Divide each half into 6 even pieces with a knife; cover with plastic wrap.
• Line 3 baking sheets with parchment paper and coat with cooking spray.
• Tape a 24-inch-long piece of string to the countertop to use as a guide.
• Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope.
• As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it.
• Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle.
• Fold down the ends and attach them to the bottom of the U, forming a pretzel shape.
• Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet.
• Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve.
• Use scissors to cut the parchment around each pretzel, leaving a 1-inch border.
• Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray.
• Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment.
• Simmer until the pretzels plump, about 45 seconds per side.
• Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets.
• Sprinkle with salt.
• Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes.
• Brush with melted butter and serve with mustard.
• Photographs by Andrew Purcell