These soft pretzels with coarse salt are the absolute perfect snack.  We like to dip them in yellow or brown mustard.  A spicy cheese sauce is also good.  They hold up in a lunch box and they are also delicious topped with crab and cheese.

• 1 tablespoon sugar
• 1 packet of active yeast (2 1/4 teaspoon)
• 3 tablespoons butter, melted
• 4 1/2 cups all-purpose flour
• 2/3 cup baking soda
• 1 egg yolk mixed with a 1 teaspoon of water
• coarse salt

Prepare dough. Add warm water (110F), salt, sugar to a bowl and mix in packet of yeast.  Let set for five minutes until bubbles form on top. 

Add flour and butter and mix with a dough hook until combined on low.  Then increase to medium and knead dough for 5 minutes until smooth.  Put in a glass bowl coated with olive oil.  Put in a dry warm place.  When I make any bread I turn the dryer on for a few minutes and put bowl covered with saran wrap and a towel inside to proof.  Do not let dryer get too hot.  Just warm. Let dough rest for an hour.

In a large pot bring water to a boil and add baking soda.  Pre-heat oven to 450F and put silicone mats on a  baking tray.  

Roll out dough into 8 equal sized ropes.  Take each rope and put into an upside down U shape and wrap each side over the other and press into bottom making a pretzel shape.

Slide pretzel into boiling water and cook for 30 seconds per side.

Brush each pretzel with egg wash and top with coarse salt.

Bake for 10-15 minutes until golden and serve wtih spicy mustard, yellow mustard or melted cheese sauce.