Soft and chewy pretzels, with a light sprinkling of salt, make great snacks as is or enjoy them with yellow mustard or a warm cheese dipping sauce.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1 cup warm water
2 tablespoons butter, softened
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cups all-purpose or bread flour
2 quarts water
1 tablespoon baking soda
1/2 cup coarse salt
- Generously grease a large mixing bowl and 2 large cookie sheets; set aside.
- In a large bowl, sprinkle yeast over warm water (105°C to 115°F | 40°C to 45°C) and stir until dissolved. Stir in softened butter, sugar, and salt.
- Beat in 1 1/4 cups flour, adding up to 2 3/4 cups additional flour gradually. Knead until dough is no longer sticky.
- Place the dough into the prepared greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
- Punch down and divide into 12 to 16 pieces. Roll each piece between your hands into an 18-inch length. Twist and fold each into a pretzel shape. Place onto greased baking sheets, cover lightly with a tea towel. Allow to rise again until double.
- Preheat oven to 375°F (190°C).
- In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
- Bake for 10 to 12 minutes. Remove to a wire cooling rack.
Makes 12 to 16 pretzels.