Directions: |
Directions:In large bowl, stir 2 cups of the flour, sugar, salt and yeast with wooden spoon until well mixed. In 1-quart saucepan, heat 1½ cups water over medium heat until very warm (120º130º). Add warm water and oil to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. With wooden spoon, stir in enough of the remaining flour, about ½ cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be sticky). Place dough on lightly floured surface. Knead 5-10 minutes or until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover dough. Let rest 10 minutes. Heat oven to 425º. Spray cookie sheets with cooking spray. In shallow bowl, stir 1 cup water and the baking soda to make pretzel “wash.” Divide dough into 16 equal pieces. Roll each piece into 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; using a pastry brush, brush over both sides of pretzel. Place pretzel on cookie sheet. Repeat loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in warm place 15-20 minutes or until puffed. Just before baking, brush pretzels with reserves wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10-13 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool at east 15 minutes. |
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