1 env. dry yeast
1 1/2 c. warm water
Pinch of sugar
2 tsp. salt
4 to 5 c. sifted flour
Butter (as needed)
4 tsp. baking soda
Coarse salt (Schilling's salad salt)

Dissolve yeast in 1/4 cup warm water. Then stir in 1 cup warm water and sugar. Set in a warm place for 45 to 60 minutes. Pour yeast mixture into a bowl and stir in salt. Gradually beat in enough flour to make stiff dough. Turn onto a floured board and knead vigorously for 8 to 10 minutes or until dough is smooth and elastic.

Place in a buttered bowl and spread a little butter over the top of the dough. Cover lightly with a towel and set in a warm place to rise for 45 minutes or until doubled in bulk. Shape pretzels into sticks or twists by rolling dough between hands. Roll in 1/2 thickness desired for finished pretzels.

Bring 4 cups water to a boil with the 4 teaspoons soda. Drop 2 or 3 shaped pretzels into the water at a time. Boil for 1 minute after they float to surface. Remove carefully with a slotted spoon, drain and place on a buttered cookie sheet. When all pretzels are on cookie sheet, sprinkle with coarse salt.

Bake in a preheated oven at 450 degrees for about 10 to 15 minutes or until golden brown. Cool. Pretzels will keep for weeks in an airtight container. Can also be frozen and warmed up.