Mix together all dough ingredients: flour, water, salt, yeast, diastatic malt, and brown sugar in the bowl of your stand mixer with dough hook attached.
Allow dough to mix on low until it is smooth, soft and no longer sticking to the sides of the bowl. 10-20 minutes.
When dough is ready, remove from bowl, shape into a ball. Lightly grease bowl and place dough back in bowl and cover.
Allow dough to rise in a warm spot for 90 min to 2 hours, or until doubled in size.
When dough is ready, fill a pot wide pot with the water for water bath and place on the stove and bring to a boil.
Preheat oven to 375°F and line a baking sheet with either parchment or a silicone mat
While water heats up, remove dough from bowl and using a bench scraper or knife divide dough into anywhere from 8-16 pieces depending on how large you would like your pretzel knots to be. 8 pieces will create rather large knots and 16, closer to bite size.
Roll each piece of dough into a rope shape and then tie into a knot. I find the easiest way is to wrap the dough around two fingers then push one end of the dough through. Place on baking sheet.
Repeat with each piece of dough.
Once all dough has been made into knots, and water is boiling, add salt and baking soda.
Depending on the size of your knots and the size of your pot, place a few knots in the boiling water - being careful not to overcrowd the pot - 60 seconds. Flip the knots in the water after 30 seconds.
Remove from the water bath back onto the baking sheet and sprinkle with everything seasoning immediately.
Repeat with all dough until all the knots have been boiled and seasoned.
Place your baking sheet in your oven on the center rack. Bake for about 20-25 minutes. Pretzels should be a rich to dark brown color when ready.
Remove from oven and place on a cooling rack. Enjoy!
