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Soft Pretzels Recipe
(Makes 12 large pretzels or 24 sticks)
1 packet active dry yeast (scant tablespoon)
1 C. warm water (115 to 120°F. -- NOT boiling)
2-3/4 C. flour
1 T. sugar
1/2 t. salt
2 T. vegetable oil or softened butter
4 C. water
2 T. baking soda
2 T. coarse salt
Cooking Direction :
Add yeast to warm water; let sit 5 minutes.
Combine 1-1/2 cups flour, sugar, salt and oil in a large mixing bowl.
Add yeast mixture and stir until well-combined.
Add remaining 1-1/4 cups flour.
Knead dough 3 minutes; form into a ball.
Let sit 1 hour. Dough should double in size.
Divide dough into 12 pieces and roll each piece into a ball (dust hands with flour to prevent sticking).
Place balls on a cookie sheet or lightly floured surface. Let rest 15 minutes.
Roll each ball into a 16-inch length and form into a pretzel shapes.
Or, divide each ball in half and roll each half into a 3-inch stick, about 3/4-inch wide. Let rest a few minutes.
Meanwhile, preheat oven to 475°F.
Grease a large cookie sheet. In a non-aluminum pot, bring remaining 4 cups water to a boil with baking soda.
Add pretzels to the boiling water in batches (do not crowd pot) and boil 1 minute, turning once.
Shake off excess water.
Place pretzels on cookie sheet and sprinkle with coarse salt.
Bake 10 minutes, until golden brown. Best eaten right out of the oven