This is a combination of two recipes. I first used the ingredients for "mall preztels" from AllRecipes.com, and later found Alton Brown's soft pretzel recipe. Alton's recipe requires boiling the pretzels, which to me produced a better pretzel. This recipe combines an adapted version of the AllRecipes.com recipe, combined with Alton Brown's cooking method.
1 package dry yeast
2 tablespoons brown sugar
1 tsp salt
1 1/2 cups warm water
4 cups flour
10 more cups warm water
2 tablespoons baking soda
canola oil for greasing pans
1 large egg
2 tablespoons sea salt
Mix flour, brown sugar, yeast, salt, and warm water in a bowl. Knead, and let the dough rise for an hour.
Meanwhile, bring 10 cups of water and baking soda to a boil, and preheat your oven to 450 degrees F. Grease baking sheets with canola oil.
When dough has doubled in size, break it into about eight equal-sized chunks. Roll those chunks of dough into thin ropes. The thinner the ropes, the larger the pretzel will be (and the more like a "mall pretzel" it will be). Mine aren't very long, because of the restricted size of my working surface.
Fold your dough rope into a "U" shape, then fold the ends in toward the bottom of the U to get the classic pretzel shape.
Dunk the pretzel dough (one-by-one) into the boiling water/baking soda mix for about 30 seconds. Remove, and place onto greased baking sheet. Brush each pretzel with beaten egg, and sprinkle with kosher or sea salt. Bake for 12-14 minutes or until brown.