The perfect pretzel requires some nifty sleight-of-hand. Dough is twisted over here, tugged up over there. After it is baked, the knot, the dough, the whole thing disappears in a flurry of quick bites.

Pretzels

In a large mixing bowl, combine water, sugar and kosher salt. Sprinkle the yeast on top of water mixture. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and knead with dough hook on mixer until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.

Return the dough to the bowl, cover with plastic wrap and let sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees. Line two half sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.

Shape pretzels using the following steps: