Soft Pretzel

1 1/2 tsp. live active yeast
1/2 tsp. brown sugar
4 c. flour
1 tbsp. baking soda
1 1/2 c. 110 degree water
Dash of salt
1/4 c. warm water
Melted butter

In a large bowl, combine yeast, 1 1/2 c. water, brown sugar and salt. Add flour and mix well, then knead for 5 minutes. Put in greased bowl and cover with a damp towel (a paper towel works), place in a warm spot for 1 hour. Divide into 8 to 12 pieces (more for smaller sized pretzels, like in the picture). Roll into rope and shape into pretzel. Dip in 1/4 c. warm water that is mixed with the baking soda. Lay on greased cookie sheet. Bake at 500 degrees for 8 minutes. Brush with melted butter and sprinkle with kosher salt.

*Variations: brush melted butter and sprinkle with cinnamon sugar or Parmesan cheese and garlic salt and serve with marinara sauce.

Note: They are not as good if you save them to eat the next day, if you have left overs don't brush with butter, leave them plain and do it the next day when you warm them up. It works well if you put them on broil for 1-2 minutes and then do the toppings. We like to cook half or a third of the batch and then put the dough in the fridge and cook it within the next few days.