3 3/4-4 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cups very warm water (120-130F)
2 tablespoons oil
1 cup water
2 teaspoons baking soda
coarse salt or other topping

Mix together 2 cups flour, sugar, salt and yeast. Add water and oil. Beat on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead 5 minutes till smooth and springy. Cover and let rest 10 minutes. Heat oven to 425F. Grease baking sheets. Stir water and baking soda together. Divide dough into 16 equal pieces. Roll each into 24 inch rope. Dip hands in baking soda wash to make rolling easier. To make pretzel shape, form each rope into circle, crossing ends at the top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash and dip both sides of pretzel into wash. Place on prepared sheet. Cover loosely with plastic wrap. For thin pretzels, let rest 5 minutes till slightly puffed. To make thicker pretzels, let rest 15-20 minutes till puffed. Just before baking, stir wash and brush over pretzels. Sprinkle with coarse salt. Bake 10-13 minutes till golden brown. Remove to rack to cool 15 minutes.

To use toppings other than salt, wait until pretzels come out of oven. Brush with melted butter and sprinkle with desired topping while hot.