Instructions

Prepare the Dough

1. In a stand mixer fitted with a dough hook, add the active dry yeast and brown sugar. Add in the warm water, cover the bowl with a towel, and allow the yeast to activate for around 5 minutes - the surface of your water should look a bit foamy from the yeast.
2. Add in the salt and turn your mixer to medium speed. Add the flour, bit by bit, and allow the mixer to bring the dough together. Once all of the flour is well incorporated and all the dough has accumulated around the hook, you're ready to take the dough out.
3. Prepare a large bowl with non-stick spray. Sprinkle flour on a clean surface (such as your counter) and flour your hands. Scrape the dough out onto your floured surface and begin kneading the dough. It will be very sticky at first. Knead for 5-10 minutes, adding flour as needed until the dough is smooth, tacky not sticky, and bounces back when you lightly push your finger into it.
4. Add the dough ball to your prepared bowl, spray the dough with non-stick spray, and cover the bowl with a towel. Allow the dough to rise in a warm spot (like a sunny window) for an hour or until it has doubled in size.

Shape + Bake the Pretzels

1. In a medium saucepan, add the 4 cups of water and bring to a boil. Preheat your oven to 425°F. While you wait for the water to boil, get started on shaping the pretzel knots.
2. Get your Mezzetta Jalapeño Slices ready by placing them on a paper towel to drain. Place them near where you'll make the pretzels. Line two baking sheets with parchment paper and spray each with non-stick spray; set aside.
3. Spray a small section of counter (or a plastic cutting board) with non-stick spray and turn the risen dough out onto it. Gently shape the dough into a rectangle and then use a pizza cutter to divide it into 12 equal strips.
4. Take a strip of dough and move it to a clean counter space (you DON'T want to use non-stick spray for this part). Gently roll the dough until it resembles a rope about as thick as your finger. Make an upside down "U" and then cross the right leg over the left, making a ribbon shape. Then you'll take the new left leg and pull it under and through the eye of the ribbon, stuffing a jalapeño slice between the rope. Then you'll bring the leftover leg up and into the eye of the needle, stuffing a jalapeño slice between the rope and meeting the end of the other leg. Pinch the ends together.
5. Place the completed knot on your prepared baking sheet and repeat until all 12 knots are made. At this time your water should be boiling. Move the two baking sheets near your stove. Next, you will add the baking soda to your boiling water 1 Tbsp at a time - DO NOT DUMP IT ALL IN. If you do this, the water/soda mixture will boil over and make a huge mess.
6. Gently drop the pretzel knots into the boiling water mix (1 or 2 at a time) with a slotted spoon or spatula. Boil for 15 seconds and then gently move the knot to your other baking sheet. Repeat until all knots are boiled, placing 6 knots on each baking sheet.
7. Make an egg wash by whisking together the egg and 1 Tbsp of water. Brush this egg wash over the pretzel knots. Top the knots with more Mezzetta Jalapeño Slices and sprinkle them with flakey sea salt or pretzel salt.
8. Bake the knots at 425°F for 10-13 minutes or until they reach a dark golden brown color. Melt 2 Tbsp of butter and brush it over the warm pretzels.
9. Serve immediately with your favorite dipping sauce! Pretzels are best made and eaten the same day.