Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.
Ingredients
- active dry yeast: 1 pack (.25 ounce pack)
- brown sugar: 2 Tbsp
- ⅛ teaspoons salt: 1 piece
- ½ cups warm water (110 degrees F/45 degrees C): 1 piece
- all-purpose flour: 3 cups
- bread flour: 1 cup
- warm water (110 degrees F/45 degrees C): 2 cups
- baking soda: 2 Tbsp
- butter: 2 Tbsp (melted)
- coarse kosher salt: 2 Tbsp
Metric Conversion
Stages of cooking
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In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
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Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
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After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
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Preheat an oven to 450 degrees F (230 degrees C).
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Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
