1. Line baking sheet with parchment and generously spray with oil, set aside.
2. In the bowl of a mixer, add the warm water, sugar and salt. Sprinkle yeast on top so it can bloom. Let sit for 5 minutes. Whisk to combine.
3. Add your flour and butter.
4. Mix on low speed with a dough hook. Once combined, switch to medium speed and knead for 4 minutes.
5. Turn dough out and form a ball, oil with avocado oil and return dough ball to bowl.
6. Cover with plastic wrap and let sit for 60 minutes, allowing dough to rise. Dough should be double in size.
7. Once dough has risen, pre-heat oven to 450º F and bring water and baking soda to a gentle, rolling, boil.
8. Lightly oil your work surface.
9. Take dough ball out of bowl and cut into 10 equal pieces.
10. Roll out each piece of dough into a rope, about 18 inches long each. (Stop here if making cheese stuffed pretzels and see instructions below.)
11. To form a pretzel shape take both ends of your dough rope and form a rounded shape at the bottom, like a half circle.
12. Then cross the two ends over each other to create the twisted center and gently press the ends into the bottom of the rounded bottom to secure them in place.
13. Place on oiled parchment lined baking sheet. Repeat with remaining dough.
14. Once all shaped, place each pretzel into the boiling water, 1 at a time, for about 25 seconds.
15. With a slotted spatula, big enough to support your pretzel, remove it from water and place back on baking sheet.
16. Repeat with remaining pretzels. (Stop here if doing the cinnamon sugar pretzels and see instructions below).
17. Brush each pretzel with egg wash and sprinkle with salt.
18. Bake for 13-14 minutes or until deep, golden brown. (Proceed with parmesan garlic instructions if using this variation)

Cinnamon sugar pretzels

1. Skip the egg wash and salt.
2. While pretzels are baking, melt 1/4 cup butter, set aside.
3. Mix together 1 teaspoon cinnamon and 1/4 cup granulated sugar.
4. Once the pretzels are done baking, brush each with butter and sprinkle with cinnamon sugar.

Parmesan garlic pretzels

1. While pretzels are baking, melt 1/4 cup butter and mix in 2 cloves of pressed garlic, set aside.
2. If parmesan cheese is not shredded, do so now, about 1 1/2 cups.
3. When pretzels come out of the oven, brush with garlic butter and sprinkle with shredded parmesan cheese. Cheese should melt but if not then place in oven for 30-60 seconds.

Cheese stuffed pretzels

1. Cut cheddar cheese slices into thin strips. About 2-3 slices of cheese.
2. Flatten out your dough ropes and place thin strips of cheese in the center of dough, all the way around.
3. Pinch the sides of the dough up around the cheese. Make sure they are pinched tightly.
4. Proceed back to step 11 above.

Honey Mustard Sauce

1. Whisk all ingredients together and serve.
2. Makes about 1 cup.

Roasted Jalapeño Cheese Dip

1. Roast the jalapeños. Pre-heat oven to 450º F.
2. Slice the pepper in rounds, remove the seeds and place on an oiled baking sheet.
3. Spray the pepper rounds with a light coating of oil.
4. Roast in the oven for 4-5 minutes or until the edges begin char or blacken. Flip and repeat on the other side.
5. Remove from oven and mince into pieces.
6. Add butter, flour and milk to medium sauce pan. Heat and stir until completely combined and thickened slightly.
7. Add in your shredded cheese and stir until cheese is completely melted.
8. Stir in the salsa and jalapeño pepper.
9. Mix well to combine.
10. Pour into a bowl and serve warm.
11. Makes about 2 1/2 cups.