MAKING THE DOUGH
Prepare the dough as listed on the packet.
Store in refrigerator for 2 hours or overnight for easy handling.
PREPARE BAKING SODA
Baking the baking soda will increase the ph of the water bath which will result in better tasting and darker looking pretzels. You can omit this step if desired.
Bake the baking soda in an aluminum lined baking pan at 250ºF oven for 1 hour. Let cool and set aside. You can bake a batch of baking soda and store in an airtight container so you always have it on hand.
Remove the dough from the refrigerator and remove desired amount of dough.
Using half of the prepared dough, cut the dough into 8 pieces and roll them out into thin ropes about 14 inches, twist the two ends to form a pretzel shape.
While the dough is rising, prepare the water bath. Using a large stainless steel pot, add 8 cups of water and 1/4 cup baked baking soda. Stir with a rubber spatula until baking soda is dissolved. Bring to a boil and reduce heat to a gentle simmer. Boil each pretzel for 1 minute, flipping to the other side after 30 seconds.
Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with pretzel salt. Bake until golden brown.