Dissolve yeast in warm water.

Add sugar and flour, mix well until just combined.

Let the dough rise until doubled, about 20 minutes.

Cut the dough into long ropes.

Shape the ropes into pretzel shapes.

Prepare the dipping solution by combining baking soda and hot water.

Dip the pretzels into the dipping solution.

Place the pretzels on a greased cookie sheet and sprinkle with pretzel salt.

Bake at 500-550°F for 4-6 minutes, or until golden brown.

Dip the face of each pretzel into melted butter.

For cinnamon-sugar pretzels, omit salt and dip into cinnamon sugar after buttering.

For sour cream & onion pretzels, sprinkle with sour cream & onion powder after buttering.

For garlic pretzels, sprinkle with garlic powder after buttering.

For sesame or poppy seed pretzels, dip the face of the pretzel into the seeds after dipping in the dipping solution and before baking.

Enjoy!