SOFT PRETZELS WITH BAVARIAN MUSTARD DIP

"For something a little different, shape pretzels into rings before baking them to form a novel napkin ring for your Oktoberfest guests."

1 ounce fresh cake yeast or 2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
1/2 cup plus 1/3 cup lukewarm water
2 1/2 cups all-purpose flour
2 teaspoons baking soda
Coarse (kosher) salt for sprinkling

Dissolve the yeast and salt in the 1/2 cup plus 1/3 cup lukewarm water. Gradually add the flour and work into a firm dough. Knead thoroughly for several minutes, using the kneading attachment of an electric mixer or your hands, until the dough easily detaches from the bottom of the bowl. Shape into a ball, cover with a clean damp dishtowel, and let stand for 2 hours at room temperature.

Briefly knead the dough again and shape it into a long roll. Cut it into 10 equal pieces and roll each piece into a rope about 12 inches long. The ropes should be thin on both ends and thick in the center. Twist each rope into the typical pretzel shape and press the joints together to make them stick. Place pretzels on a greased 17 _ x 14-inch baking sheet, cover with a dishtowel, and let stand for 15 minutes.

Dissolve the baking soda in 4 to 5 quarts water and bring to a boil in a large pot. Reduce the heat. Drop one pretzel at a time into the water and cook for 30 seconds or until the pretzel rises to the surface. Take it out immediately with a slotted spoon and drain.

Return the pretzels to the baking sheet and sprinkle with coarse salt. If the salt does not stick well, brush the pretzels with baking soda water.

Place the pretzels on the middle rack in a cold oven and set the oven to 425 degrees F. Bake for 25 minutes, or until brown and crisp. Serve at once.

As an accompaniment to your pretzels try this creamy dip:

BAVARIAN MUSTARD DIP

3/4 cup sour cream
3 tablespoons Bavarian mustard (such as Löwensenf, Hengstenberg or Handlmaier)

Combine sour cream and mustard in a small bowl and stir to mix well.

Makes: 10 pretzels
From: Spoonfuls of Germany by Nadia Hassani
Source: German Agricultural Marketing Board