I don’t know about anyone else but I love soft pretzels dipped in mustard. I really don’t get to have them that often but every now and then the craving hits and I make these to enjoy. The kids love helping to shape the pretzels too.
- 2 packets active dry yeast or 4-5 teaspoons
- 1 t. sugar
- 1 1/4 cups warm water
- 5 c. all-purpose flour
- 1/2 c. sugar
- 1 1/2 t.salt
- 1 T. oil
- 1/2 c. baking soda
- 4 c. hot water
- 1/4-1/2 c. coarse salt, for top
Mix together the first 3 ingredients. Let stand until foamy, about 10-15 minutes.
Mix together flour, remaining sugar, and the regular salt in a large bowl.
Make a well in the center. Pour in the yeast mixture and the oil.
Mix until it forms a soft dough, adding a little more water as needed.
Flour a surface and knead the dough until smooth, about 7 to 8 minutes.
Oil a large clean bowl and place the ball of dough into the bowl. Turn to coat all sides of the ball.
Cover and let rise for about 1 hour or until doubled.
Preheat oven to 450 degrees.
Grease 2 baking sheets.
Mix the baking soda and hot water together. Stir until the baking soda is dissolved.
Place the risen dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
Take each pretzel and dip into the baking soda mixture. Place pretzels on baking sheets.
Sprinkle with coarse salt.
Bake for 8-10 minutes or until browned.