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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | package | yeast, active dry | 1 | cup (8 fl oz) | water, warm (110 degrees) | 3 | cups | all-purpose flour | 2 | tablespoons | oil, vegetable | 1 | tablespoon | sugar | 6 | tablespoons | Baking Soda Powder, Frontier | 6 | cups (8 fl oz) | water | 1 | dash | sea salt, to taste |
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Steps
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Sequence
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Step
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| | 1 | In a bowl, dissolve yeast in water. | | 2 | Add 1 1/2 cups 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 soft dough. | | 3 | Turn out onto a floured board and knead until smooth and satiny, about 5 minutes, adding flour
as needed to prevent sticking. | | 4 | Place dough in a greased bowl, turn over to grease top. Cover and let rise in a warm place until
double, about 1 hour. | | 5 | 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. | | 6 | Place slightly apart on a greased baking sheet turning loose ends underneath. Let rise,
uncovered, until puffy, about 25 minutes. | | 7 | 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. | | 8 | 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. | | 9 | Let dry briefly, and then sprinkle with coarse salt and let stand, uncovered, until all have
simmered. | | 10 | Bake in a preheated 425 degree F 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. | | 11 | To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree oven for
about 10 minutes or until hot. |
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