Prepare the ingredients.

For the Pretzel Dough:Preheat the oven to 400 degrees. Boil alarge potof water with about 3 inches of water. In a smallbowlcombine ¼ cup warm water and yeast, let sit for 5 minutes.

In a large bowl fitted for astand mixer, combine your bag ofKetonia Bread mix, 1 cup of warm water and yeast mixture. Transfer bowl to stand mixer withbread hookattachment, mix for 4-5 minutes on medium setting (5). Once the dough has come together and doesn't stick to the sides of the bowl, set it to the side, covered, to rest for about 15 minutes.

Forming the pretzel:Divide the dough into 8 equal parts. Roll each piece into a long 18-19 inch snake, leaving the middle thicker than the ends. Pick up both ends, cross them to form bunny ears and twist the ends and pull them back to the rest of the loop. Cover and let rest for 10 minutes.

Boiling and baking:Mixbarley malt syrupinto your boiling water. Carefully drop pretzels into boiling water and let sit for 20 seconds. Transfer boiled pretzels to abaking sheetlined withparchment paper, sprinkle withkosher salt. With a sharpknife, make a horizontal slice on the fat bottom part of the pretzel. Bake for 15-18 minutes. Serve with your choice of dipping sauce.