1) Place the flour on the work surface, put the crumbled yeast and the sugar in the center and slowly add the warm water, mixing until all the flour is incorporated. Let it rest for 15 minutes, then add the soft butter and salt. Work the dough vigorously again for 10-15 minutes, until it is compact and comes off your hands. Transfer it to a bowl and let it rise for 40 minutes covered with cling film, in a warm place.

2) Divide the dough into 12 pieces, form loaves about 40 cm long, thicker in the center and thinner at the ends, fold them giving the classic "loose" knot shape. Arrange the bretzels on an oiled plate and let them rise for about 20 minutes, then transfer them to the refrigerator for about 1 hour: this step will allow the formation of a thick crust which will be shiny once cooked.

3) Dissolve the baking soda in the water and dip the pretzels into them, leaving them immersed for about 10 seconds, then drain them with a perforated scoop and put them to dry on a cloth. Preheat the oven to 200 degrees.
Transfer the pretzels to a baking tray covered with baking paper, cut the thickest part horizontally and sprinkle with coarse salt. Bake for 20-25 minutes.