Original Recipe Yield 1 dozen
4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil (but I doubled that, it helps make it softer and lighter.)
¼ cup baking soda
4 cups hot water
¼ cup kosher salt, for topping
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until
creamy, about 10 minutes.
2. 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 dough. If the mixture is dry, add one or
two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil
a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap
and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal
pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough
is all shaped, dip each pretzel into the baking soda solution and place on a greased baking
sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.
***If you want a sweeter pretzel, add ¼ cup sugar.