Giant Pretzels

1 1/2 tsp active dry yeast
3/4 c. warm water
1 1/2 tsp sugar
3/4 tsp salt
1 1/2 c. all-purpose flour
2 tbsp butter
coarse salt

In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 c. at a time, to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 mins (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour.

Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14 in rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt.

Bake at 425 for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.