Soft Pretzels

By cnash

Ingredients

• 1 .25-ounce package active dry yeast
• 1 cup warm water
• 1/4 cup white granulated sugar
• 2 1/2 cups all-purpose flour, plus more if needed
• 1 t. salt
• 7 cups water
• 1/2 cup baking soda
• Coarse salt or Hawaiian sea salt, for sprinkling

Details

Servings 8
Adapted from dairyfreecooking.about.com

Preparation

Step 1

1. In a large mixing bowl, combine the yeast, warm water and sugar, agitating until the yeast is dissolve. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.

2. Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.

3. Bring the 7 cups of water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and roll each into a rope about 1/2" thick. Twist the ropes into pretzel shapes, securing both of the ends on the base of the prezel.

4. Drop 1 pretzel at a time into the boiling water. Boil for about 30 seconds, remove using a slotted spoon, and transfer to the prepared baking sheet. Repeat this until all of your pretzels have been boiled. Sprinkle with coarse salt and bake until golden brown, about 11-12 minutes. Allow pretzels to cool slightly before serving. Serve warm or at room temperature.