Pretzels

Cooking Instructions

Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for the salt, in the order specified in your bread machine owner's manual. Set bread machine on dough/manual setting. At the end of the first kneading cycle, press clear/stop. Remove dough and let rest 5 minutes before handshaping. If your bread machine does not have a dough/manual setting, follow normal bread making procedure. At the end of the kneading cycle, press clear/stop. Remove dough and let rest 5 minutes before hand-shaping.

Hand-Shaping Technique: Fill a 3-quart saucepan with 2 quarts of water and 1/2 cup baking soda. Bring to a gentle boil.

Preheat oven to 475 F. Sprinkle two 13- x 9- x 1-inch baking pans with coarse salt. On lightly floured work surface, cut dough into eight equal pieces. Roll out each piece until it is a 16-inch-long rope. Make a U shape with each piece of dough. Cross the ends and twist. Pull the ends down and through the loops. Pinch to hold shape.

Place two pretzels at a time in the boiling water for approximately 15 seconds or until lightly golden in color. Remove and place four pretzels on each prepared baking pan. Sprinkle with additional salt, if desired. Bake for 8 to 10 minutes or until golden brown.