In a small bowl, mix together the brown sugar, coarse salt and the lukewarm water. Sprinkle in the dry yeast and let it sit for 5-10 minutes.

When lumps start to form, add room temperature butter and knead until it holds together.

Once the dough becomes smooth, make it into a round shape. Place it into a greased bowl, cover the bowl with plastic wrap, then let it rise in a warm area for about 45 minutes.

Once the size has doubled, punch it down to remove the air. Divide the dough into quarters.

Using your palm, roll out the dough into a thin line about 40-50 cm long. Twist it to make pretzel shapes.

Place the dough onto parchment paper. Let it sit for about 15 minutes. Meanwhile, preheat the oven to 200℃ and bring water to a boil in a large saucepan.

Add baking soda into the boiling water (Be careful as water may splash out), gently drop the Step 8 dough. Boil the dough about 30 seconds on each side.

Place dough onto a parchment paper lined baking tray. Mix 1/2 tablespoon water with the beaten egg and brush it onto the dough, then sprinkle on sea salt or any other seasoning that you prefer.

Bake them until golden brown, and you're done! It is delicious either as it is or with some mustard!

These were mini-sized pretzels that each used half the amount of dough (makes 8 of them). I wrapped in some chopped jalapeño pepper and some cheese.

Melted cheese inside the hot pretzel makes it taste great! Pungently spicy jalapeño goes really well with beer!