Directions

1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
2. Place the Kodiak mix and the plain Greek yogurt in a large mixing bowl. Stir together with a spatula or a wooden spoon until a stiff dough forms.
3. Cover and let the dough rest for 15 minutes.
4. When it’s done resting, pinch the dough - it should not be sticky. If you find that it sticks to your fingers, add in more Kodiak mix until it is no longer sticky.
5. Divide the dough into eight even sections and roll each section into a ball. Cover the dough balls with a cloth. 
6. Fill a pot with 4-inches of water and set it over medium-high heat to boil. While the water is heating, shape the pretzels.
7. Roll one ball of dough on a clean counter space into a long, thin log about 8-inches in length. 
8. Curve the log up into a “U” shape. Bring the two ends together and overlap twice to form a twist. Pull the two ends at the top of the twist up and then flip downward to connect with the bottom of the U shape and press lightly to seal. Place on the prepared baking sheet and repeat with the remaining dough balls.
9. Once the water is boiling, reduce the heat to a simmer and add the baking soda. The water will foam. Place a few pretzels at a time into the boiling water and cook each for 20 seconds. When finished, the pretzel will float up to the top. Scoop the pretzel out of the water with a slotted spoon or wire sieve . Tap off the excess water and slide the pretzel back onto the parchment paper. Repeat with all pretzels. Space the pretzels 2-inches apart on the baking sheet.
10. Brush each pretzel with the egg wash. Once all pretzels have been coated, brush each pretzel again (don't skip this step) with another coat of egg wash. Sprinkle the flaky salt over the top of the egg washed pretzels.
11. Bake the pretzels in the preheated oven for 10 to 12 minutes, or until shiny and golden brown.
12. Remove from the oven and let cool slightly. Enjoy with your favorite dip (mustard is always a hit)!
13. Store in an airtight container.