• Mill the flour.
• Make the Yudane by mixing 25 grams of milled flour with 50 grams of boiling water. Mix it quickly into a paste.
• Add water to your mixing bowl with Yudane and sugar. Give it a swirl, then add salt and yeast.
  
• Add remaining flour to the bowl and begin mixing with a danish dough whisk (or by hand if you like). Add in butter, and continue mixing for several minutes by hand.
  
• Rest the dough for 30 minutes and knead for a few more minutes until the dough is more pliable and workable.
  
• Let the dough rise until doubled.
  
• Punch down the dough (we did it the fun way this time).
  
• Scale (divide) the dough into 4 parts, and take one section out at a time for shaping. Keep the remaining dough covered with a damp towel.
  
• Divide the section into 4, and shape each one into a pretzel.

Simple Shaping

• Roll out a long log
  
• Turn up the ends to make a “U” shape
  
• Take the top right end, and turn it down to make the number “6”
  
• Cross the other side over to complete the pretzel
  

Multiple Twist Pretzel Shaping

• Roll out a long log shape
  
• Make a “U” shape by turning up the ends
  
• Twist the two ends over each other two or three times. You choose which you like better.
  
• Lift the ends up and press them down at the bottom of the loop to form the pretzel.
  

Proofing/Baking

• Proof the shaped pretzels for 30 minutes before freezing for 30 minutes.
• Bring water bath ingredients to a boil, and immerse each pretzel for 1-2 minutes, then place on baking tray lined with parchment.
  
• Mix egg wash ingredients together with a fork or a whisk.
  
• Brush each pretzel with egg wash using a pastry brush, then sprinkle with coarse sea salt or kosher pretzel salt.
  
• 425 degrees F 10-15 minutes until nicely browned.
  
• Remove from oven and pan to cool on a wire rack.