Dissolve yeast in lukewarm water. Mix flour and salt together in the large mixing bowl of a stand mixer. Form a well in the flour mixture, then add sugar to the center of the well. Pour yeast mixture into the well and let rest for 15 minutes before mixing.

Add the softened margarine to the mixing bowl and use the dough hook to knead to a smooth dough. Remove dough hook and let dough rest for 30 minutes.

Cut dough into 12 equal parts, then roll each piece into a 20-inch strand. To form the pretzel shape, place dough rope on a lined cookie sheet so that it creates a “U” shape. Take both ends of the “U” and cross them over each other to form a twist. Bring the twist down and place the two ends over the bottom curve of the “U.”

Place the pretzels in the fridge, uncovered, for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.

Preheat oven to 400 degrees Fahrenheit.

Fill a large pot with water until three-fourths full and bring the water to a boil. Carefully and slowly add baking soda to the boiling water. When the baking soda hits the water, it will react and bubble furiously for a minute, then relax. Gently drop each pretzel into the water for 10 seconds, then flip for another 10 seconds. Place on a baking sheet lined with Gefen Parchment Paper.

Sprinkle pretzels with coarse salt. Bake for 15–20 minutes until deeply golden brown.