Yield: 12 Pretzels
|1 cup||Water (105-115 degrees F)|
|1 pack||Active dry yeast|
|1½ cup||Sifted all-purpose flour|
|2 tablespoons||Soft butter|
|1¼ cup||Sifted all-purpose flour|
|5 teaspoons||Baking soda|
|Coarse salt (i.e. kosher)|
Combine water and yeast. Add 1½ cup flour, butter, salt, and sugar and beat at least 3 minutes. Add remaining 1 ¼ cup flour and knead until dough is not sticky. Let rise in greased bowl until double.
Punch down and divide into twelve pieces. Roll pieces into 18 inch long sticks with tapered ends. Loop into pretzel shape (helps to have a commercial pretzel handy if you can't remember what they look like). Place on greased baking sheet and let rise again until doubled. Preheat oven to 475 degrees F.
Boil 4 cup water and 5 tsp baking soda (do not use aluminum pan) and lower each pretzel into the water with slotted spoon. Let stay in water about a minute or until they float. Return to greased cookie sheet and sprinkle with coarse salt.
Bake until crispy and brown, about 12 minutes. Best eaten immediately but can be cooled and stored about a week.
This looks like the recipe in Joy of Cooking, so I will give credit where credit is due!