From my story “Meister.”
1 ½ cups warm water
1 envelope yeast
1 ½ cups oat bran
1 ½ to 2 cups bread flour
½ cup old fashioned oats
3 tbsp honey
1 tsp salt
1 egg, beaten
Sea salt (for sprinkling)
In the bowl of a stand mixer fitted with the dough hook, briefly mix the oat bran, water, and yeast. Allow this to sit for 10 minutes.
Add 1 cup of the bread flour, the honey, and the salt and mix on medium low until combined, scraping the bowl if necessary. Add the Old-Fashioned oats and another ½ cup of flour and continue mixing on low until the dough pulls together and becomes smooth. Add just enough additional flour so that the dough is not sticky. (It should be tacky and not “pool” at the bottom of the bowl.)
Continue letting the mixer “knead” the dough until it is soft and smooth, about 7 to 8 minutes. Place the dough in a greased bowl, cover, and allow to rise in a warm place until doubled in size, approximately 45 minutes.
Punch down the dough, turn out onto a lightly floured surface and divide into 12 even pieces. (I used a scale.)
Roll each piece into a 13-inch rope, then shape into pretzels. Place on parchment-lined baking sheets. Brush with beaten egg, and sprinkle lightly (to taste) with sea salt.
Bake in a pre-heated 425˚F oven for 15 minutes, or until browned.