Soft Pretzels

You asked, and we delivered. Here is the recipe for these yummy soft pretzels! We tweaked the original a bit as we gleaned it from a video, but the results were delicious. Yes, they have yeast, and yes, you have to let them rise, and yes, you will be nervous that they are not going to work, but push through the fear! Cooking and baking is all about trying, failing, trying again, tweaking, tasting, experimenting. Nothing is perfect, but that is ok. We never have really played around with yeast, and are trying to conquer the fear. The first attempts were flat, rock hard rolls that no one ate. Then, we made a successful challah, then another, then these, then cinnamon rolls! Have patience and you will be rewarded, especially with these soft pretzels. Salty, with a little tang, and super good to dunk in mustard!We especially loved them topped with Trader Joe's Everything Bagel Spice mix, but use what you have.

Soft Pretzels
Makes 10
 
1-½ cups warm water
1-tablespoon salt
1-tablespoon sugar
1 packet active dry yeast
4-¼ cup flour
2 tablespoons oil plus a little to coat bowl
2/3-cup baking soda
About 8 cups water
1 egg, whisked
 Salt and seeds for sprinkling
 
 
Mix in a bowl the warm water, salt and sugar. Whisk, and then add the yeast. Let sit for 5 minutes until foamy. Add flour and oil and knead about 5 minutes until dough is smooth and comes together.
 
Place in oil-coated bowl in warm place for 1 hour until doubles.
 
Preheat oven to 450
 
In a large pot boil water then add the baking soda (this will foam so make sure you have room in pot) Turn heat to medium high.
 
Turn dough out and cut in half, then each half into 5 pieces. Roll into long rope about 18 inches long.  Bring ends to each other, twist, and attach at bottom forming the pretzel shape. You can also cut into pretzel bites. Place on parchment lined baking sheet.  One at a time, drop into the water bath with the baking soda. Simmer about 30 seconds per side.
 
Remove and place on tray. Brush each with egg wash and sprinkle with desired topping.  Bake for 12-15 minutes until brown and puffed.
 
Serve with your favorite mustard.

P.S. You can freeze these after you bake them and warm them up in a 400 degree oven for 8-10 minutes.
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