Homemade Soft Pretzels

1 pkg active dry yeast
1/8 cup warm water (105 degrees)
1 1/3 cup warm water (you can also use beer, but I would suggest something light)
1/3 cup brown sugar (more could be used for sweeter pretzels)
5 cups flour (use self-rising for the best pretzels)
1 -2 tbsp oil (eyeball it it makes it easier to form pretzels and a few tablespoons of baking soda)

Use an electric mixer for kneading ( you can mix by hand)
dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and 5 cups of flour. Knead dough until smooth and elastic

Let dough rise until it doubles in size (you can skip this step but your pretzels won't be fluffy)

Heat oven to 475 degrees

Punch down dough (literally punch the dough once), tear into balls w (size is up to you on how large you want your pretzels to be). Let dough settle for a few minutes (the dough will continue to rise)

In a saucepan measure 1 1/2 tablespoons baking soda to each cup of water. Place enough to fill saucepan. Boil baking soda and water.

Tear off some dough and roll a pencil sahpe with your hands. Pick it up by both ends, cross to from rabbit ears, then twist the ends and pull them back to rest on the loop.

Place twisted pretzel in water for a few seconds until pretzel dough is golden or yellow color and a dougy crust forms. Remove pretzel from boiling water and let dry slightly.

Place onto salted or greased cookie sheet.

Salt top of pretzel with course salt (optional), place cookie sheet with pretzels into oven and back for 8 to 10 minutes or until pretzel is golden brown.