Start by combining the warm water, yeast, and brown sugar in the bowl of your stand mixer. Whisk well and let it sit for about 5-10 minutes until you see it become foamy and bubbly, indicating that the yeast is activated.

Next, add flour, olive oil, and salt to the bowl with the activated yeast mixture. Attach the kneading attachment on your stand mixer and knead on low speed for about five minutes or until the dough forms a cohesive ball that springs back when pressed.

Remove the dough from the bowl and coat it lightly with olive oil before placing it back into the bowl. Cover it with a damp cloth and place it in a warm area for about an hour or until it has doubled in size.

Once your dough has risen, punch it down gently to release air bubbles. Divide it into twelve equal pieces using a bench scraper or sharp knife on a floured surface before rolling each piece into long ropes measuring about 18 to 24 inches.

Preheat your oven to 450°F and bring a large pot of water mixed with baking soda to a boil. Dip each shaped pretzel into this boiling solution for approximately 15-30 seconds before transferring them onto a parchment-lined baking sheet. Brush each pretzel with egg wash, sprinkle with coarse salt or everything but the bagel seasoning, and bake in the oven for around 10-11 minutes or until golden brown.

After baking, transfer your pretzels onto a wire rack to cool completely. Serve them warm alongside your favorite dip—cheese sauce works wonderfully—and enjoy every bite!