Whisk the yeast into the warm water and allow to sit for 1 minute.

Whisk in the salt and sugar and allow to sit 5 minutes.

In the bowl of a stand mixer with the dough attachment, add the water mixture and slowly add 4 cups sifted, all-purpose flour. Add up to 3/4 more flour 1/4 cup at a time until the dough is no longer sticky. (Test by poking the dough with your finger. If it bounces back it is ready to knead.)

Turn the dough onto a floured surface. Knead the dough for 3 minutes. Shape into a ball and allow to sit for 10 minutes.

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

During this 10 minutes, prepare the soda water. Bring 9 cups of water to a boil. Stir in baking soda.

To get even amounts. I half the dough, then half again, etc, until I have 12 to 14 even dough balls.

Roll each dough ball into a 20 inch rope. Bring the ends to form a circle but cross them instead and fold them back down to the base of the circle to form a pretzel shape.

Drop 2 to 3 pretzels into the boiling water for 30 seconds. Remove with a slotted spoon and drain. Place on the baking sheet. Sprinkle with salt. Repeat with remaining pretzels.

Bake at 400 degrees for 13 to 16 minutes or until golden brown.

Remove from the oven and serve warm. 

Pretzels can be stored in an airtight container or zipped top bag for up to 3 days. They will lose a little of the softness each day.

*See post above for additional tips.