1 (.25 oz.) package of active dry yeast
2 T. brown sugar
1 1/8 tsp. salt
1-1/2 cups warm water (110 degrees F.)
3 cups all purpose flour
1 cup bread flour
2 cups warm water (110 degrees F.)
2 T. baking soda
2 T. butter, melted
2 T. coarse kosher salt
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1-1/2 cups warm water. Stir in flour and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to coat the surface. Cover and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. (See note below.) Twist into a pretzel shape and dip into the baking soda solution. Place on parchment-covered cookie sheets and let rise 15 to 20 minutes.
4. Bake at 450 degrees F for 8 to 10 minutes or until golden brown. Brush with melted butter and sprinkle with coarse salt, garlic salt, cinnamon sugar or dip into mustard.
Editor's note: When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope it will have rested enough to roll further.