- 3/4 Cups warm water
- 1 1/4 Teaspoon active dry yeast
- 1 1/2 Teaspoon sugar
- 3/4 Teaspoons salt
- 2 1/4 Cups all-purpose flour
- 2 Tablespoons butter
- vegetable oil, for pan
- 5 Cups water
- 1/3 Cup baking soda
- Egg wash, to brush tops of the pretzles
- rock salt, for garnish
Warm the water in the microwave or in a saucepan on the stove until about 100 degrees F. In a medium bowl, sprinkle the yeast on top of the warm water, and allow it to sit for 2 minutes. Then, stir in the sugar, salt, and flour. A dough should form. Chop the butter into small pieces and add to the dough, stirring to incorporate. Knead the dough for about 5 minutes on a lightly floured surface. Then, form a ball and place in a lightly oiled bowl, cover loosley with plastic wrap, and allow the dough to rise until doubled in size for about an hour.
Preheat the oven to 450 degrees F, and grease a baking sheet. Remove the dough from the bowl and punch it down. On a floured surface roll out the dough and divide into equal pieces. Roll and manipulate the dough until it forms a long rope about 20 inches long. Form the rope into a pretzle shape.
Dissolve the baking soda in the water, and dip each pretzle in the baking soda solution. Arrange the pretzels on the prepared baking sheet. Brush the pretzels with the egg wash and sprinkle with coarse salt. Bake the pretzels for about 10 to 12 minutes or until golden brown.