Saturday, February 20, 2010

soft pretzels.

2 packets {1/4 ounce each} active dry yeast
2 tablespoons sugar
1/4 olive oil
2 teaspoons coarse salt
4 cups flour

Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.  Whisk sugar, oil and slat into yeast mixture.  Add flour and stir until a sticky dough forms.  Transfer dough into an oiled bowl and brush top with oil.  Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk - about 1 hour.

Place dough on a lightly floured work surface.  Divide dough into 8 equal pieces.  On a lightly floured work surface roll each piece into an 18-inch long rope.  Shape dough into pretzels.  Transfer pretzels to an oiled baking sheet and let rest for 20 minutes.

Preheat oven to 475 degrees.  Bring a large pot of water to a boil; add 3 tablespoons baking soda.  In batches, boil pretzels until puffed and slightly shiny, about one minute.  Wish a slotted spoon, transfer to a wire rack to drain.  Return pretzels to baking sheet; top with melted butter and coarse salt.  Bake until golden brown and cooked through - about 10-15 minutes.  Serve warm with your favorite dipping sauce.  Yummy!