Super Pretzels

By NicoleS

Ingredients

• One 1/4-ounce pkg. active dry yeast
• 1 cup warm water
• 3 3/4 cups all-purpose flour
• 3 Tbsp. light corn syrup
• 2 Tbsp. (1/4 stick) butter, softened
• 1 tsp. salt
• 4 cups cold water
• 1/3 cup baking soda
• Kosher salt

Preparation

Step 1

Dissolve the yeast in the warm water in a large bowl.

Add 2 cups of the flour and beat until smooth.

Add the corn syrup, butter, and salt, and mix well about 2 minutes.

Add the remaining flour and knead with your hands until all the flour is worked into the dough.

Cover the bowl and set the dough in a warm place until double in size, from 1-1 1/2 hours.

Remove the dough from the bowl and divide into 10 equal pieces.

With your hands, roll each piece of dough out on a flat surface until it's about 2 feet long.

Holding the dough at both ends, give each strip of dough a twist. Lay the twists well spaced on greased cookie sheets. Let these rise for another 30-45 minutes.

When the dough has nearly doubled again, combine the cold water and baking soda in a large saucepan and bring to a boil.

Preheat the oven to 350°F.

Drop each pretzel, one at a time, into the boiling solution. Soak each pretzel for 1 minute, carefully turning after 30 seconds. Return to the cookie sheets.

Bake the pretzels for 12-15 minutes, or until they are golden brown.

Eat the pretzels hot or allow them to cool and freeze them. If you want salt, lightly moisten the surface of the pretzel with a pastry brush and apply a generous sprinkling of coarse salt.

Note: Frozen pretzels can be reheated in a microwave set on high for about 30 seconds.