In a large bowl add the flour and salt. In a smaller bowl, combine the yeast, olive oil and water. Allow to sit for a few minutes to activate.
Combine the yeast and flour mix, stirring until it starts to come together. Turn out onto a floured surface and knead, or use the dough hook on a stand mixer to knead until it becomes soft and stretchy.
Put the dough in a greased bowl and leave to prove, covered, for an hour.
Form The Pretzels
Knock the air out of the dough and tip onto a floured surface. Divide into equal portions.
Roll each piece of dough into a rope about 23-25 inches/60-65cm long. Form into a U shape and twist the ends together, then again. Bring the ends together to form a pretzel shape. Use the pictures on the blog for step-by-step instructions.
Poach
In a large saucepan, add water and brown sugar and bring to a boil, then add baking soda.
Using a spatula or slotted spoon, dip each of the shaped pretzels into the baking soda water, poaching for 10 seconds on either side. Shake off any excess and transfer to a lined baking sheet. Repeat for all.
Bake
Preheat the oven to 425ºF/220°C fan assisted (475ºF/240°C without fan). Brush the pretzels with egg white or milk, then bake for 12-15 minutes or until golden brown.
Notes
Make sure not to poach the pretzels for more than 20 seconds. Otherwise, they can take on too much metallic flavor and become unpleasant. This will also affect the pretzel crust and their rising in the oven. If you're topping them with flaky salt, it's best to allow them to sit out for 10-12 hours before storing. This will slightly dry them out before putting them away. Otherwise, I've found that the flaky salt can "melt" into the pretzels.The water from the baking soda mixture can cause the soft pretzels to stick to the pan - so shake off any excess water and liberally spray/oil the pan or use a silicone baking mat.To store: Allow the bagels to cool, then store them in an airtight container at room temperature for 2-3 days. Alternatively, keep them in the freezer for up to 2 months.