Prep Time: 10 minutes
Cook Time: 15 minutes
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
7 cups water
1 tablespoon salt
4 tablespoons baking soda
What to do:
Preheat oven to 425 degrees and line a large baking sheet or two baking sheets with parchment paper or treat with cooking spray.
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Form dough into a ball and place it back into the bowl to rest for 15 minutes. During this time, prepare baking soda bath. In a large pot or sauce pan, bring water, salt, and baking soda to a rolling boil. Take dough out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 sections. Roll each section into a long rope, about 19-20 inches long. Shape dough into pretzel shape and place in baking soda bath for 1 minute. If the whole pretzel isn’t covered by the water, spoon it on top of the areas is doesn’t reach. Carefully pick pretzel and place on prepared baking sheet. You may have to re-shape slightly. Sprinkle the pretzel with coarse salt or the topping of your choosing while still wet or leave plane. Bake for 8-12 minutes or until golden brown. Brush (heavily) with melted butter and remove from pans to wire racks to cool.
These homemade soft pretzels are best served hot and fresh out of the oven but will keep for about 2 days stored at room temperature in an airtight container. Pop them in the microwave and they’re good as new! To intimidating to make the traditional pretzels, make them into rods or bite size pieces, you won’t be sorry!!!