1 pkg. active dry yeast
1 cup warm water
2-1/2 to 3 cups all-purpose flour
2 tbsp salad oil
2 tbsp sugar
6 tbsp baking soda in 6 cups water
coarse salt

In a bowl dissolve yeast in water. Add 1-1/2 cups of the flour, oil and sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny (about 5 minutes). Add flour as needed to prevent sticking. Place dough in a greased bowl and turn over to grease top. Cover and let rise in a warm place until double in size (about 1 hour).

Punch down dough. Turn out onto a floured board and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope (about 18 inches long) and twist into a pretzel shape. Place slightly apart on a greased baking sheet turning loose ends underneath. Let rise uncovered until puffy (about 25 minutes).

Meanwhile in a 3-quart stainless steel or enameled pan (not aluminum) bring baking soda water to a boil. Adjust heat to keep water boiling gently. With a slotted spatula, lower one pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and place on baking sheet. Let dry briefly; then sprinkle with coarse salt and let stand, uncovered, until all have simmered.

Bake in a preheated 425 oven for about 10 minutes or until hot.

Makes 1 dozen pretzels.