These fabulous soft pretzels have just the right texture and flavor. So much better than the frozen ones! Ingredients 1 1/2 cups warm water (110 to 115 degrees F) 1 tablespoon sugar 2 teaspoons Salt 1 package active dry yeast 4 1/2 cups Flour 1/4 cup Canola Oil or melted butter 10 cups water 2/3 cup baking soda 1 large Egg beaten with 1 Tbsp water Pretzel salt salt

Instructions
Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Spray 2 cookie sheets with cooking spray. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces (or up to 12 pieces, if you want smaller pretzels). Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared cookie sheets.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds on each side. Remove them from the water using a large flat spatula or slotted spoon. Return to the cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html
via
http://www.macheesmo.com/2009/07/homemade-pretzels/

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Yields: 8 Servings