In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture.
Mix and form into a dough. If the mixture is wet, add a little dough until the consistency improves. It should not be sticky. You might need as much as 5 cups of flour depending on conditions. If it gets too dry, add one or two more tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
In a large bowl, dissolve 1/2 cup baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope (about 20-22 inches long)
Take either end of the rope in your finger tips and draw them together so the dough forms a circle. Twist the ends of the rope together.
Then bring the twisted end toward yourself and fold it down onto the bottom curve.
Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets.
Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.
1 servings