Combine in mixer bowl:

1 c. hot water
1 pkg. active dry yeast

When dissolved, add and beat at least 3 minutes.

1 1/2 c. all-purpose flour, sifted
2 tbsp. soft butter
1/2 tsp. salt
1 tbsp. sugar

Stir in:

1 1/4 c. all-purpose flour, sifted

Knead until the dough loses its stickiness. Let rise in covered greased bowl until doubled in bulk. Punch down and divide into 12 pieces for pretzels or 36 smaller pieces for sticks. With your palms, roll the 12 pretzel pieces into 18 inch lengths about pencil thickness, tapering the ends slightly. Loop into twisted oval. Place on a greased baking sheet and let rise until almost doubled in bulk. Preheat oven to 475 degrees. Have ready a boiling solution of:

4 c. water
4 tsp. baking soda

Do not use an aluminum pan for this mixture. With slotted spoon, carefully lower the pretzels into the top. Return them to the greased sheet. Sprinkle with coarse salt. Bake about 12 minutes until crispy and brown. Keeps about a week.