1 pkg. active dry yeast
1 1/4 c. warm water (110 degrees F.), divided
4 to 5 c. all-purpose flour, divided
2 tsp. salt
4 tsp. baking soda
Coarse salt

Dissolve yeast thoroughly in 1/4 cup warm water. Stir in remaining 1 cup warm water. Mix 4 cups flour and salt in large bowl. Add dissolved yeast and mix. Add enough additional flour to make a stiff dough. Knead 10 minutes, or until smooth and elastic.

Roll dough into a ball. Place in a greased bowl, turning to coat top. Cover with a towel. Let rise in a warm place until double in bulk, about 45 minutes.

Divide dough into quarters; then divide each quarter into 4 balls of dough. Take one of the balls of dough and roll it between your hands to form a coil 20 inches long and 1/4 to 3/8 inch in diameter. Shape coil into a pretzel shape, pinching ends to shaped pretzel. Shape remaining dough into coils, then into pretzels.

Dissolve baking soda in 4 cups water; bring to a boil. Drop pretzels, one at a time, into boiling water and let boil 1 minute, or until pretzel floats. Remove and drain.

Place drained pretzels on buttered baking sheets. Sprinkle with coarse salt. Bake in a 475 degree F. oven 12 minutes, or until golden brown. Place on rack to cool. Serve with mustard. 16 pretzels.