Start off by proofing your yeast. In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until cloudy, about 5 minutes.

In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.

Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)

Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.

Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.

Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.

Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.

When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and ¼ cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.

Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.

Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel. Bake 12 minutes until pretzels are a deep golden brown. Enjoy!