Source:

Larry

Serves/Makes:12 pretzels

Ingredients

• 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

Preparation

• 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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