Ingredients

1/2 teaspoon salt
2 tablespoons butter, softened
2 3/4 cups all-purpose flour, sifted
1   package active dry yeast
1 cup warm water (about 98 degrees)
1 tablespoon sugar
4 cup water
5 teaspoons baking soda

Directions

In a large mixing bowl, combine water and yeast and when dissolved, add in 1/2 of sifted all-purpose flour, butter, salt, sugar and beat for about 3 minutes.  Stir in the remaining flour.  Turn dough out onto a floured surface and knead until the dough is no longer sticky.  Let the dough rise in a greased, covered bowl until doubled in size.  Punch down the dough and divide into 12 pieces.  Roll the pretzel pieces to about 18-inches long.  On a greased cookie sheet, shape each length into a pretzel shape.  Let rise again until almost doubled.

Boil 4 cups of water and baking soda in a large dutch oven (non aluminum). Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float.  Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt.  Bake until browned, about 12 minutes at 500 degrees.  Serve hot with mustard.

Recipe Courtesy of Paula Deen