Classic Pretzels

Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough., Knead well, place in a bowl, and let rise until puffy, about 60 minutes., Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. (See "tips," below.), Preheat the oven to 450°. Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment., In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to the prepared baking sheet., Sprinkle the pretzels with salt, and bake for 12 to 15 minutes, or until the pretzels are well-browned., Store, well-wrapped, for up to 3 days on the counter, and freeze for up to a month.