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1
Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.
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2
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
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3
Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.
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4
Preheat oven to 450u00b0.
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5
Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.
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6
Bake pretzels at 450u00b0 for 10 minutes or until golden brown. Remove from pans to wire racks.
