1 c. 105-115 degree water
1 pkg. dry yeast (2 1/2 scant tsp.)

When dissolved, add and beat 3 minutes:

1 1/2 c. sifted flour
2 tbsp. soft butter
1/2 tsp. salt
1 tbsp. sugar

1 1/4 c. sifted flour

Knead until dough loses stickiness. Let rise in covered bowl until doubled. Punch down. Divide into 12 pieces and roll each into 18 inch lengths. Twist. Put on greased cookie sheet. Cover and let rise until almost doubled. Preheat oven to 375 degrees.

Have ready to boiling solution of 4 cups water and 5 tablespoons (level) baking soda. Lower pretzels into water. Let cook until rise to top. Bake for 12 minutes. Salt.