Print Friendly Recipe
- 1 package active dry yeast
- 1 cup (225 ml) warm water
- 2 cups (475 ml) to 3 cups (700 ml) all purpose flour
- 2 tbsp (30 ml) salad oil
- 1 tbsp (15 ml) sugar
- 6 tbsp (90 ml) baking soda in 6 cups (1425 ml) water
- coarse salt
- In a bowl, dissolve yeast in water.
- Add 1-1/2 cups (350 ml) of the flour, the oil, and sugar.
- Beat for about 3 minutes to make a smooth batter.
- Gradually stir in enough of the remaining flour to form a soft dough.
- Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking.
- Place dough in a greased bowl; turn over to grease top.
- Cover and let rise in a warm place until double (about 1 hour).
- Punch down dough, turn out onto a floured board,and divide into 12 pieces.
- Shape each into a smooth ball by gently kneading.
- Then roll each into a smooth rope about 18 inches long, and twist into a pretzel shape.
- Place slightly apart on a greased baking sheet turning loose ends underneath.
- Let rise, uncovered, until puffy (about 25 minutes).
- Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
- With a slotted spatula, lower 1 pretzel at a time into pan.
- Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet.
- Let dry briefly, then sprinkle with coarse salt and let stand, uncovered, until all have simmered.
- Bake in a preheated 425 degree (225 C.) oven for 12 to 15 minutes or until golden brown.
- Transfer to racks.
- Serve warm with butter, mustard or even cream cheese.
- Or let cool completely, wrap airtight,and freeze.
- To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree (200 C.) oven for about 10 minutes or until hot.
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