• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set aside

PRETZEL DOUGH PREPARATION

• Place the milk and water into a microwavable bowl and heat 15 seconds at a time to bring it into a warm temperature. It should feel nicely lukewarm. Then, whisk in the active dry yeast and let it set for 15 minutes.
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• Add the bread flour, sugar, and sea salt to the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
  
• Make a well, add the melted butter, egg and the lukewarm milk preparation. Mix with the dough hook for about 6 minutes on the second lowest setting of your standmixer. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
  

RISE & ASSEMBLY

• Place the dough rolled into a ball into a clean bowl, cover with a plastic wrap and let it rise for about 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
  
• Once the dough has doubled, scrape it out onto the Roul'Pat™.
• Knead lightly into a ball. Weight your dough and divide it into 9 segments (Mine was 31.75oz / 900g so 3.53oz / 100g each).Take each segment and roll it into a thin log (15.75" / 40cm).
  
• Arrange each one into a Pretzel shape and transfer them directly onto your Bonmat® leaving a small gap in between.
  

BAKING SODA WATER BATH

• Preheat oven at 400F/200C.
• In a large sauce pan, bring water to a boil. Once it begins to boil, add the sea salt then carefully add the Baking Soda.
• Poach the pretzels one by one for a few seconds on each side, and return them back to the Bonmat®.
  

BAKE!

• Brush the eggwash (egg + water) on top and sides. Sprinkles some sesame seeds.
• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your rolls from 15min). They are ready when golden brown and does not feel hallow to the touch.
  
• While your Pretzels are baking, place the butter in a small sauce pan and heat on low until melted. Set aside.
• Right out of the oven, brush the hot Pretzel rolls all over with the melted butter, or more because you need to be generous on this one. THIS IS THE MOST IMPORTANT STEP OF THE RECIPE: It is going to give the texture of the Pretzels we get at Disney Parks. If you don't get generous with the butter on that step, it won't be as soft. Then, toss them in your cinnamon/sugar mixture. Enjoy & Bon Appétit!