1 pkg. dry yeast
1 c. warm water
2 1/2 to 3 c. flour
2 tbsp. oil
1 egg
1 tbsp. sugar
6 tbsp. baking soda dissolved in 6 c. water
Kosher salt

Dissolve yeast in 1 cup warm water. Add 1 1/2 cups flour, oil and sugar. Beat about 3 minutes. Stir in about 1 cup more flour to form soft dough. Knead 5 minutes, adding flour as needed to prevent sticking. Cover and let rise 1 hour. Punch down dough and turn out onto floured board and divide into 10 pieces.

Roll out each to 18 inch long shape, then twist into desired shape. Place on floured baking sheet, and let rise 25 minutes. Meanwhile, mix egg and 1 tablespoon water for egg wash. Set aside.

In pan, not aluminum, mix soda and 6 cups water and bring to a boil. Adjust heat to gentle boil. With slotted spoon, lower one pretzel at a time into pan for 30 seconds. Then drain and return to baking sheet, which should be greased after pretzels rise. Let dry briefly, then brush with egg wash and sprinkle with salt. Bake uncovered in 425 degree oven for 12 to 15 minutes. Serve with melted cheese, mustard or butter.