1Mix the salt and the yeast together, then dissolve it in 3 ounces of warm water.
2Add 1 tablespoon of flour, stir, cover with a cloth and allow the for yeast to double in volume, about 40 minutes.
3In a shallow plate, add the softened butter to the remaining flour to which you'll add 3 cl of water.
4Knead this dough, then add the yeast.
5Knead again to form a smooth dough then cover with a damp cloth and let rest for about 2 hours for the dough to rise up. It will remain a little sticky.
6Flour your hands, take a dollop of dough and roll it between your hands to make a small snake of about 15 cm in length.
7Shape it into a pretzel.
8Place the pretzels on a baking sheet covered with parchment paper.
9Let stand for about 30 minutes so the dough hardens a bit.
10Boil a pan with 1 liter of water and the baking soda.
11Preheat the oven to 520°F.
12Carefully, place the pretzels in boiling water and then remove them with a slotted spoon as soon as they rise to the surface. Place them back on the baking sheet.
13Sprinkle with coarse salt and poppy seeds.
14Bake for about 6-7 minutes so that they are well-browned.
15You can keep them 3 days in an airtight container.