Soft Pretzels

1 tbsp. yeast
1 1/2 cups warm water

1/2 cup crown sugar
4 1/2 cups flour

Mix yeast and water and wait 10 minutes or until foamy.

Combine flour and sugar with yeast water mixture and let rise for 30 minutes.

Pinch off a bit larger than a golf ball sized piece of dough, roll into a rope and form a pretzel. {It was easiest for me to add a tiny bit more flour to the dough as I was rolling it to make it less sticky.}

Dip into soda water (1/4 cup baking soda per pie pan of water) and place on greased cookie sheet.
Sprinkle with kosher salt or sea salt and bake for 10 minutes at 375.

Brush with butter while still hot, eat and enjoy.

Sweet Mustard Dip:

1 T brown sugar
1 T yellow mustard

Mix together.  Adjust amounts to taste.

You can also omit the salt and sprinkle with cinnamon and sugar for a sweeter treat.