1 pkg. instant yeast
1 tsp. sugar
1 c. water
2 1/2 c. King Arthur flour
1 tsp. salt
2 tbsp. baking soda
1 tbsp. coarse (kosher) salt

Combine yeast, sugar, salt and 1 cup flour. Heat water to about 120 degrees (as indicated on packet), stir into yeast and flour mixture. Add remaining flour, turn out onto floured board and let rest 3 minutes. Knead about 10 minutes or until dough is silky and resilient, adding additional flour, if necessary. Put in greased bowl, cover and let rise until double, 30 to 45 minutes. Punch dough down, cut into 8 pieces and roll each piece into a thin tube about 20 inches long.

To form a pretzel, grasp each end of the tube, forming a horseshoe with the curved part away from you. Twist the ends around each other and press each firmly onto the loop of dough beneath them. Let pretzels rest 10 minutes under a towel on lightly floured board. Preheat oven to 450 degrees.

Simmer a quart of water with the baking soda in a large skillet. Poach pretzels 2 at a time, 30 seconds on each side. Remove, place on baking sheet lightly dusted with cornmeal and sprinkle with coarse salt. Bake 10-12 minutes until light brown. Serve warm with mustard. Makes 8 pretzels.