Ballpark Pretzels

INGREDIENTS
754 Gr. (3 3/4 Cups) of all Purpose flour – If you find bread flour, even better.
4 Teaspoon Kosher Salt
2 Teaspoons Instant or rapid-rise yeast
1 1/2 cups of Warm water
3 Tablespoons of Vegetable oil
2 Tablespoons of dark brown sugar
1/4 cup Baking Soda
Fleur de Sel to garnish the Pretzels

METHOD
Mix all ingredients, except the baking soda and salt in a bowl of a mixer and incorporate all ingredients; about 2 minutes.
Let the dough rest for 20 minutes. Then add the Salt, using a dough hook, mix for approximately 8 minutes.
Let the dough rest for 1.5 hours.
Deflate the dough on a counter and form am 30 by 15 cm rectangle. I use a Pizza cutter or chef’s knife and cut the dough into 12 strips. Cover loosely with greased plastic.
Working with 1 piece of dough at a time, stretch and roll into a 55 cm rope.
Shape each rope into U with 5 cm wide bottom curve and ends facing away from you.
Crisscross ropes in the middle. Fold the ends toward the bottom of U. Space each about 3 cm apart and press into bottom curve.
Place the pretzels dough side up on prepared sheets or parchment paper which has been sprayed with baking oil, to prevent them from sticking to the paper.
Let them rest and rise for 15 minutes.
In the meantime, using a large saucepan, bring the water to a soft boil and add 1/4 cup of baking soda.
Using a large slotted spoon, put each pretzel in water upside down and cook them for 30 seconds. Turn them over and cook for a further 30 seconds.
Place them on a baking tray and keep 3 cm. between each one.
Sprinkle them with Fleur de Sel or Kosher Salt.
Bake in a preheated 220 Celsius oven and for 15 minutes. Turn the pan around after 7 minutes and rotate for equal baking.
Let them cool for 15-20 minutes before serving.