Pretzels

Ingredients:

2 cups all-purpose flour 

 

½ tablespoon granulated sugar

 

¾ teaspoon salt

 

½ package regular or fast-acting dry yeast (1 1/8 teaspoons)

 

¾ cup warm water

 

1 tablespoon vegetable oil

 

Parchment paper for baking sheets

Pretzel wash:

1 teaspoon baking soda

½ cup water

Tops of Pretzels:

1 teaspoon coarse salt or pretzel salt

 

Instructions:

Heat oven to 425*

1. In a large bowl, stir 1 cup of the flour, ½ Tablespoon sugar, ¾ teaspoon salt and yeast with a wooden spoon until well mixed.  Add the warm water (water should be warm when you stick your finger in it but not hot) and oil to the flour mixture. Beat with a hand mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber scraper. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky). 

2. Sprinkle flour lightly on a countertop. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. 

3. Cover bowl with plastic wrap. Let rest 10 minutes.

4.  Place parchment paper on a  cookie sheet and set aside. 

5. In a custard cup, stir 1/2 cup water and 1 tsp baking soda to make pretzel “wash.”

6. Divide dough into 8 equal pieces. With your hands, roll each piece into a 24-inch rope. To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on the bottom of circle. 

7.  Place pretzels on cookie sheet. Repeat with remaining dough. Let rest about 5-10 minutes or until very slightly puffed. 

8.  Just before baking, brush pretzels with pretzel wash; sprinkle with coarse salt. Bake 10 to 13 minutes or until golden brown. Serve warm or cooled.