Soft Pretzels

INGREDIENTS

• 2 packets active dry yeast (roughly 4 tsp)
• 1 teaspoon white sugar
• 1 ¼ cups warm water (110-115 degrees)
• 5 cups all-purpose flour
• ½ cup white sugar
• 1 ½ teaspoons salt
• 1 tablespoon vegetable oil
• ½ cup baking soda
• 5 cups hot water
• ¼ cup kosher salt (for topping)

DIRECTIONS

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand for 8-10 minutes or until mixture begins to foam.

In a large bowl, mix together flour, ½ cup sugar and salt. Make a well in the center and add the yeast mixture and oil. Mix and form into flexible, slightly tacky dough. If it feels too dry, add two tablespoons or more of water. Knead the dough until smooth (about 7 to 9 minutes). Place the ball of dough in a large bowl lightly coated with vegetable oil. Turn and coat the dough in the bowl and cover with plastic wrap. Let it rise in a warm place for about an hour or until doubled in size.

Preheat oven to 450 degrees and line a large baking sheet with parchment paper. In a large saucepan, bring 5 cups of water to a boil and dissolve baking soda. Keep a lid on saucepan and reduce heat to a simmer.

In the meantime, turn dough out onto a lightly oiled surface and divide into 10-12 equal pieces. Roll each piece into a ½ inch rope and form into a pretzel shape (see photo reference). Using a flat spatula, dip each pretzel (one by one) into the boiling water for a couple of seconds and place on the baking sheet. Sprinkle with kosher salt and bake for 8-10 minutes or until golden brown. Top off with melted butter or enjoy with a favorite dipping sauce.