Ingredients:
1 tb Sugar
6 tb Baking soda
Coarse salt
1 pk Active dry yeast
1 c Warm water
2 1/2 cups all purpose flour
2 tb Salad oil
Directions:
- In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour, sugar & oil.
- Beat for about 3 mins to make a smooth batter.
- Gradually stir of the remaining flour to form a soft dough.
- Turn out onto a floured board and knead until smooth & satiny(about 5 mins) adding flour as needed to prevent sticking.
- Place dough in a large bowl; turn over to grease top.
- Cover and let rise in a warm place until double(about 60 mins).
- Punch down dough, turn out onto a floured board,& divide into 12 pieces.
- Shape each into a smooth ball by gently kneading.
- Then roll each into a smooth rope about 18 inches long, & twist into a pretzel shape.
- Place slightly apart on a greased baking sheet turning loose ends underneath.
- Let rise, uncovered,until puffy(about 25 mins) Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
- With a slotted spatula, lower 1 pretzel at a time into pan.
- Let simmer for 10 secs on each side,then lift from water,drain briefly on spatula, & return to baking sheet.
- Let dry briefly, then sprinkle with coarse salt and let stand,uncovered, until all have simmered.
- Bake in a preheated 425° F oven for 12 up to 15 mins or UP to golden brown.
- Transfer to racks; serve warm with butter, mustard or even cream cheese.
- Or let cool completely,wrap airtight,and freeze.
- To reheat, place frozen on ungreased baking sheets & bake in a preheated 400° F oven for about 10 mins or up to hot.
- Makes 1 dozen pretzels.
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