First, let’s bloom the yeast. Put the sugar, water, and yeast into a standing mixer bowl and whisk. Wait 5-10min

While you wait, combine the flours and salt in a bowl.

Add about half the flour mix and knead for 2 minutes in the stand mixer with the dough attachment.

Add the remaining flour and knead for about 4 minutes. It should be tacky but not sticky

Lightly oil the inside of a large bowl and dump the dough in it, cover with plastic film or lid. Let it rest for about an hour.

Line parchment paper in 2 baking tray

Punch the dough down to degas it.

Tear a walnut size piece from the dough and roll it to make a long roll. You want to roll it down to the size of a pencil. Bigger than that they will be hard to bite.

Keep it as a rod, shape it the traditional way or whichever way you want

Repeat for all the dough.

Cover the pretzel with a clean dishcloth for 30 minutes

Remove the dishcloth and put the baking tray in the freezer for 15 minutes. This will make the next step easier.

Preheat the oven to 300F

It’s now time to put protection on. Safety first, glove and glasses

In a stainless, glass or plastic bowl pour the 4 cups of water

Delicately drop the sodium hydroxide into the water, and gently stir with a plastic/stainless spatula. Do not breathe the fume

Take the pretzel out of the freezer and dip each of the pretzels in the lye solution for 15-20 seconds. Deposit on the parchment paper in the baking tray we prepared earlier.

Repeat for all pretzels

Sprinkle salt on all the pretzels

Put in the oven and bake for about 40-60 minutes. Check how hard they are after 40 minutes and put them back if more time is needed. The bigger the pretzels the longer it takes.

Transfer to wire rack and let cool completely