Soft and chewy pretzels, with a light sprinkling of salt, make great snacks as is or with mustard or cheese dipping sauce.

Soft Pretzels

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
2 tablespoons butter, softened
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cups all-purpose or bread flour
2 quarts water
1 tablespoon baking soda
1/2 cup coarse salt

1. Generously grease a large mixing bowl and 2 large cookie sheets; set aside.
2. In a large bowl, sprinkle yeast over warm water (105°C to 115°F / 40°C to 45°C) and stir until dissolved. Stir in softened butter, sugar, and salt.
3. Beat in 1 1/4 cups flour, adding up to 2 3/4 cups additional flour gradually. Knead until dough is no longer sticky.
4. Place the dough into the prepared greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
5. Punch down and divide into 12 to 16 pieces. Roll each piece between your hands into an 18-inch length. Twist and fold each into a pretzel shape. Place onto greased baking sheets, cover lightly with a tea towel. Allow to rise again until double.
6. Preheat oven to 375°F (190°C).
7. In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
8. Bake for 10 to 12 minutes. Remove to a wire cooling rack.

Makes 12 to 16 pretzels.