Soft Pretzels

Add the yeast & the sugar to the water in a mixing bowl. When the yeast is dissolved, add the 1and1/2 cups all-purpose flour,  soft butter, salt and sugar Beat the mixture 5 minutes.

Stir in 1and 1/2 cups more of flour

Knead until dough loses stickiness. Let it rise in a covered, greased bowl until doubled in bulk. Punch down and divide into 12 pieces. With your palms, roll the 12 pieces into 18-inch ropes (pencil thickness). Loop each one into a pretzel shape and place onto greased baking sheet. Let rise again, until almost doubled in bulk.

Pre-heat oven to 475 Have ready a boiling solution of:

4cups water
5 TBSP baking soda

(do not use an aluminum pan for this!)

With a slotted spoon, carefully lower the pretzels into the water for about 1 minute, or until they float to the top. Return them to the greased cookie sheet. Sprinkle with Kosher salt

Bake until brown and crispy (about 12 minutes).

*They are yummiest when hot, but keep for a week in an air-tight container.*

Contributed by RubyBaby

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