1. Mix dry yeast with a little bit of water and let it stand at room temperature for 10 minutes or until the yeast starts to bubble and smell more fragrant.
2. Add all flour to the yeast mixture and begin by incorporating 1 cup of water, adding more as needed. It is important to knead dough for 15 – 20 minutes either by hand or using a dough hook in a mixer. Dough should be smooth but not stick to the sides of the bowl.
3. Proof dough for 1 hour or until dough doubles in size.
4. Bring 4 liters of water and ½ cup baking soda to a rolling boil and turn on Broil King pellet smoker to 218°C (425°F). Place the Pizza stone on the cooking surface.
5. Roll out pretzels and shape.
6. Drop pretzels in water, they should float if your dough was proofed properly, if not they will rise to the surface after a few seconds.
7. Boil for about 30 seconds flipping halfway.
8. Transfer pretzels to a parchment lined pizza stone and sprinkle with sea salt.
9. Bake/smoke pretzels for 20 minutes.
10. Finish with an egg wash for a more traditional look, however, don’t put the egg wash on before the pretzels are done smoking as the dough will retain less smoke flavor.

Enjoy!