Make dough

1. Mix flour, salt, sugar, and yeast. Add water and butter. Knead until smooth and elastic (8–10 minutes).
2. Cover and let rise until doubled (about 1 hour).

Shape pretzels

1. Divide dough into 8 pieces. Roll each into a 20-inch rope, thicker in the middle, thinner at the ends.
2. Twist into pretzel shape. Place on parchment-lined tray.

Second rise

1. Let shaped pretzels rise 20 minutes. Chill in fridge (helps skin firm for dipping).

Prepare lye or soda bath

1. If using lye: carefully dissolve lye in water (gloves & safety glasses recommended).
2. If using baking soda: boil water, add soda.

Dip pretzels

1. Briefly dip each pretzel (5–10 seconds), remove with slotted spoon, drain.

Bake

1. Sprinkle with coarse salt.
2. Bake at 450°F (230°C) for 12–15 minutes, until deep brown and glossy.