Soft Pretzels

This recipe was a little more work than I expected, but the results were amazing. The kids and I made these on a rainy summer day and had a blast. I tried to make traditional pretzel knots and let the shorties use their imagination to create  various creatures and shapes.  The creatures didn't hold up as well during the boiling process as the braids, nuggets and stix did and the knots didn't look like real pretzels, but they all tasted great and it was fun spending time together and sharing our creations with friends.

Ingredients

Dough
0.25 oz. package of active dry yeast
2 tablespoons brown sugar
1 teaspoon salt
1-1/2 cup warm water (110 degrees F)
3 cups all-purpose flour
1 cup bread flour

Soda Bath
4 cups water
4 tablespoons baking soda

Topping
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

Directions

• This recipe works best is mixed in a stand mixer with dough hooks. You can knead it by hand, but the dough is rather sticky to work with at first.
• Dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
• Combine 1 cup of flour and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed.
• Gradually add remaining bread flour and knead with dough hooks for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover and let rise for about an hour or until dough doubles in size.
• When dough is finished rising, preheat oven to 450 degrees.
• When ready to work with the dough combine 4 cups warm water and baking soda in large sauce pan or deep skillet and bring to a low boil..
• After dough has risen, cut into 12 pieces. Roll each piece into a 2 foot rope, pencil thin.
• Twist into a pretzel shape then carefully place in the boiling water for 1 minute.
• Remove with a slotted spoon or spatula and place on parchment covered cookie sheets.
• Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
• Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Servings
12 pretzels

A Broken Oven Tip
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.