1. Soft Pretzels
Yield: 12

2. ¼ cup Kosher salt for topping Ingredients:
1 Tbsp. + 1 tsp. yeast
1 tsp. sugar
1 ¼ cups warm water
5 cups flour
½ cup sugar
1 ½ tsp. salt
1 Tbsp. Vegetable oil
Water Bath (For Day 2)
½ C. baking soda
4 cups hot water
¼ cup Kosher salt for topping
Ingredients:

3. In a small bowl, dissolve yeast and 1 tsp
In a small bowl, dissolve yeast and 1 tsp. sugar in 1 ¼ cups warm water (90ºF). Let stand until creamy about 10 minutes.
In a large bowl, mix together flour, ½ cup sugar and salt. Make a well in the center, add the oil and yeast mixture.
Mix and form into a dough, if the mixture is dry, add one or two more tablespoons of water.
Knead the dough until smooth, about 7 – 8 minutes.
Directions:

4. Lightly spray a large plastic bag, place the dough into the bag and press the air out and tie near top of bag to allow dough to expand overnight.
DAY 2
Preheat oven to 450ºF. Grease 2 baking sheets or line with parchment paper.
In a large bowl, dissolve baking soda in 4 cups of hot water; set aside.
When dough has risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Directions

5. Roll each piece into a rope about 24 inches long and twist into a pretzel shape.
Once all the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on the baking sheets.
Sprinkle with kosher salt .
Bake in a preheated oven browned, about 8 minutes
Directions