Recipe: Philadelphia Soft Pretzels

PHILADELPHIA SOFT PRETZELS

1 pkg dry yeast
1 1/4 cups warm water, divided use
3 to 4 cups flour, divided use
2 tsp salt
Butter
4 cups water
4 tsp baking soda
Kosher salt
Yellow mustard (for serving)

Dissolve yeast thoroughly in 1/4 cup warm water.

Mix 3 cups flour and salt in large bowl. Add dissolved yeast with remaining 1 cup warm water. Add enough additional flour to make a stiff dough. Knead 10 minutes until dough feels elastic. Form dough until a ball, place in a bowl and spread with butter to coat. Cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minutes.

Pinch off 12 small balls of dough and roll each between hands to form a coil 20-inches long and 1/4-inch in diameter. Shape each coil into a pretzel shape, wetting ends and pinching together firmly.

Dissolve baking soda in 4 cups water and bring to a boil. Drop pretzels, 1 or 2, at a time and boil 1 minute of until pretzel floats to top. Remove and drain.

Place drained pretzels on buttered baking sheet. Sprinkle with Kosher salt.

Bake 475 degrees F for 12 to 15 minutes or until golden brown. Place on rack to cool.

Eat with yellow mustard.

Makes 1 dozen
From: SueA, CA, 07-19-97