0 In the bowl of a stand mixer fitted with a dough hook attachment, add the water and yeast. Add the remaining ingredients in this order: flour, molasses, salt, then butter. Mix on low speed until the dough comes together then continue to mix until dough is strong, smooth, and forms into a ball, about 10 minutes.
1 Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 hour.
2 Once the dough is ready, remove it from the bowl and gently press out any air bubbles. Divide the dough into 8 equal portions.
3 Roll each piece of dough into a rope that measures about 22 inches long. For each rope, bring the ends of the rope together making a teardrop shape, then cross the ends and twist. Fold the ends down towards you and gently press to create the pretzel shape. Place the pretzels on 2 baking sheets lined with parchment paper or silicone mats. Set aside.
4 Preheat the oven to 425°F.
5 In a large glass or heat-proof bowl, add the boiling water and baking soda. Stir to ensure all the baking soda dissolves.
6 Dip each pretzel into the baking soda bath for about 20-30 seconds each, and submerge it by pressing down gently with a spatula. Lift pretzels out and gently shake off excess water. Place the dipped pretzels back onto the prepared baking sheets.
7 Brush egg wash all over the top of the pretzels using a pastry brush. Sprinkle on the salt.
8 Bake for 8-10 minutes or until deep golden brown, rotating the baking sheets once halfway through.
9 Enjoy warm or at room temperature!
