Pretzel Bread Bowls

Pretzel Bread Bowls
Makes 3-6 bowls (depending on size)

2 cups warm water (We use hot from the tap, but don't go hotter than 110ºF)
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
5-6 cups of flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
6 tablespoons butter, melted

Stir the yeast in the water and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time. You want the dough to be sticky, but manageable. and the add the fine salt.
Knead for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with a wet cloth.
Let rise for 1 hour in a moist, warm place until doubled in size.
Preheat the oven to 500º. Punch down dough and divide into 3-6 lumps (for the humungo ones pictured I did 3). Stretch each one into a TIGHT (Don't be afraid to hurt it. Tighter the better.) ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter (click here for photos).
Combine the warm water and baking soda in a wide bowl. Dip each ball in the baking soda water and then cut a slit in the top with a serrated knife. Place on a greased baking sheet and sprinkle with coarse salt.
Bake for two minutes at 500ºF then reduce temperature to 375º and continue baking for about 17 minutes (9-15 minutes for smaller bowls) until golden brown.
Brush with melted butter immediately after removing from oven.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.

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