From Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader
History of Pretzels here.
Yields 8 pretzels.
3 1/4 cups unbleached bread flour
3 tbs unsalted butter
1 1/4 cups tepid water
1 tsp instant yeast
2 1/4 tsp sea salt
1/3 cup baking soda for boiling
Kosher salt and/or sesame seeds for topping
In a large bowl, mix flour and butter and work butter into the dough with your fingers until evenly distributed. Add water and mix until absorbed, then add the salt to one side of the dough and yeast to the other side and work in both.
Turn the dough out onto a floured counter top and kneed for 10 to 12 minutes until firm and smooth. Round dough into a ball and allow to rise, covered, in a oiled bowl at room temperature until light and springy, about 1 hour (it won’t double in size.)
Place the dough on a lightly floured counter top and from into a rectangle. Use a knife to cut into 8 equal pieces, form each piece into a ball, and allow to rest covered for about 5 minutes. Roll out each piece with your hands until it is about 18 inches long, tapering the ends slightly.
To form the pretzels, grab hold of each end and cross the left end over the right with the looped portion nearest you. Now create a twist by crossing top piece under.
Finally, lift the twisted ends and flip them over onto the loop. Press the ends down to seal.
Place the pretzels on a oiled baking sheet, cover with plastic wrap, and refrigerate for 2-24 hours.
When you are ready to make the pretzels, preheat the oven to 350 degrees and bring 4 quarts of water to a boil. Add the baking soda slowly and turn the heat down to a simmer. Place the pretzels into the boiling water one at a time, simmering on each side for 15 to 20 seconds. Remove from the water, draining well and return to the oiled baking sheet. Repeat until all pretzels are boiled. They will swell a little as the heat makes the yeast rise.
Sprinkle pretzels with kosher salt and/or sesame seeds and bake until they are a rich brown, about 35 minutes. 
Enjoy warm or at room temperature with a good mustard. They are best fresh.
3 tbs unsalted butter
1 1/4 cups tepid water
1 tsp instant yeast
2 1/4 tsp sea salt
1/3 cup baking soda for boiling
Kosher salt and/or sesame seeds for topping
In a large bowl, mix flour and butter and work butter into the dough with your fingers until evenly distributed. Add water and mix until absorbed, then add the salt to one side of the dough and yeast to the other side and work in both.
Turn the dough out onto a floured counter top and kneed for 10 to 12 minutes until firm and smooth. Round dough into a ball and allow to rise, covered, in a oiled bowl at room temperature until light and springy, about 1 hour (it won’t double in size.)Place the dough on a lightly floured counter top and from into a rectangle. Use a knife to cut into 8 equal pieces, form each piece into a ball, and allow to rest covered for about 5 minutes. Roll out each piece with your hands until it is about 18 inches long, tapering the ends slightly.
To form the pretzels, grab hold of each end and cross the left end over the right with the looped portion nearest you. Now create a twist by crossing top piece under.
Place the pretzels on a oiled baking sheet, cover with plastic wrap, and refrigerate for 2-24 hours. 
Enjoy warm or at room temperature with a good mustard. They are best fresh.
oh those look good! The one time I tried to make pretzels they turned into mush while boiling and were a total disaster.
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