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MAKE THE PRETZELS:
In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part).
Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place.
Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats.
Divide the dough into 8 equal parts. Roll each part into a rope about 24 to 26 inches long and form into a pretzel shape (follow the photos in the post to see how to shape the pretzels).
In a shallow bowl, combine water and baking soda. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes.
Bake 12 to 15 minutes, or until golden brown. Move the pretzels to a cooling rack.
ADD THE COATING:
When ready to serve, dip in butter and cinnamon/sugar. Combine the sugar and cinnamon in a bowl. Dip the pretzels into the melted butter and then into the sugar mixture. These pretzels are best served the same day.