In a large mixing bowl, dissolve the yeast and brown sugar in 375ml warm water.
Stir in flour and salt, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (I did it with the dough hook of the Kitchen Aid)
Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
The dough will at least double in size.
After dough has risen, cut into 16 pieces.
Combine 2 cups warm water and bicarb soda in a bowl.
Roll each piece into a rope, pencil thin. Cut into 'fingers' or leave whole and twist into a pretzel shape, and dip into the bicarb soda solution.
If you are making 'fingers', place an almond at the thinner end for the 'nail'.
Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
Bake at 230 C (450 F) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.
ROLLING A TRADITIONAL PRETZEL, STEP 1: Make a loop.
STEP 2: Twist the loop to create a vertical infinity sign.
STEP 3: Twist the loop once again.
STEP 4: Bring the ends of the rope up to meet the top of the circle, keeping them apart.
Bake the pretzels 10-15 minutes....
...until golden brown.
And then I just had more fun with the fingers...(watch out for that sharp knife...)
