Bavarian Pretzels

Place the yeast, lukewarm water, salt and sugar into a small bowl and whisk until the yeast is blended. In a large bowl, blend the butter with 1 1/2 cups of the flour. Add the yeast mixture and stir until blended, then add the rest of the flour and continue to knead until the dough loses its stickiness. Let the dough rest and rise for about 20 minutes.

Divide the dough (homemade or prepared) into 12 pieces and roll into ropes about 15 inches long. Twist into a pretzel shape, or shapes of your own liking, firmly pinching the ends together. Let the dough rest for about ten minutes.

Meanwhile, heat a large kettle of water to boiling, then add baking soda and reduce to a simmer. Add the pretzels, a few at a time, and cook for about one minute on each side. Drain and place on a baking sheet. Sprinkle with coarse salt and bake in a 475 degree oven for 12 minutes.

For cheese lovers: Do not salt the pretzels, but place a layer of German butter cheese or Bavarian Emmental on top and bake for 8 to 10 minutes. Cheese will turn golden brown.

Note: You also can use prepared bread dough from your grocer's freezer that's been thawed if you don't want to make your own