SOFT PRETZELS

The Today Show
By: Chef Martin Brock

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Ingredients

1 1 1 cup + 1 tablespoon warm water
1 1/3 1 1/3 1/3 tablespoons yeast
4 4 4 cups flour
1 1/2 1 1/2 1/2 tablespoons salt
1 1/2 1 1/2 1/2 teaspoons malt powder (available at specialty grocery stores)
1 3/4 1 3/4 3/4 tablespoons olive oil
to 4 bath (1 part baking soda to 4 parts water)
Pretzel salt (or kosher salt)
DIRECTIONS
to 400 an oven to 400 degrees and oil a baking sheet with spray oil.
5-7 Place the yeast in a bowl of warm water and let dissolve for 5-7 minutes.
30 In a large bowl, mix together yeast mixture, flour, salt, malt and olive oil and let proof in a warm part of the kitchen for 30 minutes.
2 15 the dough has risen, make little balls, about 2 inches each, and let rest for 15 minutes more.
5-10 Repeat with the left hand. Place twisted pretzels onto a sheet tray and let rest 5-10 minutes more.
10-11 Dip the pretzels into the baking soda bath and place back onto the tray. Sprinkle the tops with pretzel salt and bake for 10-11 minutes until golden brown. Remove and enjoy.