Combine water, yeast, sugar and salt to a mixer bowl and let sit for 10 minutes until it foams

Add flourand butter. Knead on the mixer for 12 minutes

Cover dough with a warm damp towel, put in a warm spot for 1 hour or until dough has doubled in size.

Preheat oven to 425°F

Line baking sheet with parchment paper

Add water and baking soda to a pot and bring to boil

Divide dough into 8 equal balls

Roll each ball into a 16 inch rope

Flatten each rope with a rolling pin

Add the filling mixture to the centre of each flattened rope

Roll the rope lengthwise so the filling is in the centre of the rope. (jelly roll style). Make sure you pinch the edges together.

Fold the filled rope into a knot pretzel style. Pinch the ends of the rope onto itself so it doesn't come undone.

Place 1 pretzel at a time into boiling water for 30 seconds. Then place onto cookie sheet.

Brush each pretzel with egg wash

Sprinkle with poppy seeds or sea salt

Bake for 16 minutes. Serve hot. (Store for 3 days if they last that long)