SOFT PRETZELS

By gammy

THIS RECIPE WAS MADE ON SNOW DAYS WHEN WENDY AND KIM WERE CHILDREN.

Ingredients

• 1 PACKAGE ACTIVE DRY YEAST
• 1-1/4 CUPS WARM WATER
• 1 TEASPOON WHITE SUGAR
• 2 TEASPOONS SALT
• 4 CUPS UNSIFTED WHITE FLOUR-ADD AS
• NEEDED
• 4 TEASPOONS BAKING SODA
• KOSHER SALT

Details

Servings 14

Preparation

Step 1

DISOLVE YEAST THOROUGHLY IN 1/4 CUP WARM WATER AND SUGAR. ADD THE REMAINING WATER.
MIX 4 CUPS FLOUR AND SALT IN A LARGE
BOWL. ADD DISSOLVED YEAST MIXTURE. MIX WELL. ADD ENOUGH ADDITIONAL FLOUR TO MAKE STIFF DOUGH. KNEAD DOUGH 10 MINUTES OR UNTIL THE DOUGH FEELS ELASTIC. ROUND THE DOUGH INTO A BALL. PLACE IN A BOWL AND SPREAD WITH BUTTER. COVER WITH A DISH TOWEL. LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK - ABOUT 45 MINUTES.
PINCH OFF A SMALL BALL (2OZ) SEEMS TO BE ABOUT RIGHT. ROLL IT BETWEEN YOUR HANDS TO FORM A COIL 20" LONG AND 1/2" IN DIAMETER. SHAPE THE COIL INTO A PRETZEL. (I ROLL THE COILS FIRST AND ROLL THEM A LITTLE LONGER THAN 20" BECAUSE THE DOUGH HAS A TENDENCY TO RELAX QUITE A BIT.) DISSOLVE BAKING SODA IN 4 CUPS WATER AND BRING TO A BOIL. DROP 1 PRETZEL AT A TIME INTO BOILING WATER AND LET BOIL 1 MINUTE OR UNTIL IT FLOATS. REMOVE AND DRAIN ON CAKE RACKS. PLACE DRAINED PRETZELS ON BUTTERED SHEET PAN. SPRINKLE WITH KOSHER SALT JUST BEFORE BAKING AT 475 DEGREES FOR 12 MINUTES OR UNTIL GOLDEN BROWN.