• In large bowl, mix together water and yeast. Allow to rest for a minute. Mix in sugar, salt and butter.
• Add in flour 1 cup at a time, mixing well after each addition until dough is no longer sticky and forms a ball. Rest for 10 minutes.
• Knead dough on table until dough is smooth, about 3 minutes. Shape dough as desired, originally these were made into animal shapes. Alternatively, divide the dough into 12 even portions and roll into a long, thin rope, then twist into a pretzel shape.
• Place onto baking sheets lined with silicone mats or parchment paper greased with butter or non-stick spray.
• Choose your finishing method (below.)
• Bake in 425 degree oven for 12 to 15 minutes or until browned.
• Pretzels may be frozen and reheated in the oven at 350 degrees for 20 minutes.

Finishing Methods:

• Egg wash (Original Recipe): Brush pretzels with a well beaten egg and sprinkle with coarse salt.
• Traditional Baking Soda Bath: Combine 9 cups of water and 1/2 cup baking soda in a large Dutch oven and bring to a boil. Drop pretzels one at a time into the bath for 20 to 30 seconds. Do not boil longer or pretzels will have a metallic taste. Remove with a slotted spoon and allow water to drip off. Place on baking sheet and sprinkle with coarse salt.
• Cinnamon-Sugar Pretzels: Follow directions for baking soda bath above, but do not sprinkle with salt. Combine 3/4 cup sugar and 1 1/2 teaspoons cinnamon in a small bowl. After baking, allow pretzels to cool slightly. While still warm, brush pretzels with melted butter and coat with cinnamon-sugar mixture.