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In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast.
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Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test.
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Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size.
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Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with ten 4″ individual parchment squares.
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Divide the dough into 10 pieces, weighing about 80g each.
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To shape the pretzels, roll into a long, skinny rope (about 24″ long). Take the two ends and cross them over each other two times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough.
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Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough.
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Cover the pretzels and proof for about 30 minutes.
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Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer.
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Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda.
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Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on the baking sheet lined with parchment paper.
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Bake for about 12-15 minutes until deeply golden. Allow to cool for a few minutes on the baking sheet before coating them.
