1 ½tspxanthan gum (in addition to what's already in the blend)
2 ½tspinstant (fast acting) yeast
2tbsppacked brown sugar
1largeegg, beaten with 1 tbsp of water and a dash of salt
kosher or sea salt to taste
In bowl of stand mixer, whisk together flour, salt, yeast, brown sugar, and xanthan gum. Using dough hook, start mixer on low and slowly add water and melted butter. Turn speed up to medium and mix for about 5 minutes.
Remove bowl from mixer and cover bowl with plastic wrap. Allow to proof (rise) for 1-2 hours in warm, draft-free area.
At this point, the dough can be chilled for a few hours or up to 7 days in the fridge, but does not need to be. This is a stiff dough and can be shaped on a well-floured surface without requiring refrigeration.
Before shaping pretzels, begin boiling water in a large, wide pot (a Dutch oven is great for this). Also at this time, preheat your oven to 450°.
Knead dough on a lightly floured surface. Divide into 8 pieces, roughly 3.5-4 ounces each. Roll one piece at a time into a rope about 25 inches long. Shape into a "U" shape on the counter. Twist ends twice and fold down onto bottom. Use finger dipped in a little water to "seal" ends to bottom of pretzel. Place pretzels on a parchment-lined or silicone mat-lined baking sheet.
Add molasses and baking soda to the boiling water. Carefully lower pretzels in boiling water mixture and boil for about 30 seconds. Flip and boil for another 30 seconds. Remove and place back onto the parchment or silicone mat-lined baking sheet.
Brush pretzels with egg wash and sprinkle with salt. Bake for about 20-25 minutes, or until golden brown.
Remove from the oven. Brush each pretzel with melted butter.
For a sweet pretzel, skip sprinkling with salt and after brushing with melted butter, mix 1/4 cup granulated sugar with 1/2 tsp cinnamon. Dip each pretzel in cinnamon sugar.