The Best Soft Pretzel Recipe In The World

INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, mix warm water and yeast til dissolved. Stir
in warm water and brown sugar. Slowly add 5 cups of flour to mixture.
You can knead the dough with a dough hook and a mixer or your hands,  I
prefer to start with a mixer and finish up by hand. Use extra flour  to
keep it from sticking to you or the board. Work it until it's  stretchy
and smooth. Should not be sticky.  Grease two large cookie sheets.
Pre-heat oven to 475 degrees. Fill a  2-3 qt. saucepan half-full of
water. Add 1 tablespoon of baking soda  for every cup of water. Bring
to a boil.  Now pinch off a golf-ball size piece of dough, roll into
rope as  thick as thumb. Bend into U-shape. Cross ends, twist cross
ends,  making full turn, then fold ends back toward middle of 'U'.
Press  ends into dough firmly. You should now have the familiar pretzel
shape.(Don't worry it takes some practice, besides the shape doesn't
affect the taste. I make all sorts of shapes, and candy canes for
Christmas.)  Now lower pretzel gently into boiling water for 30
seconds, then  place on greased cookie sheet. Sprinkle with kosher
salt. When all  dough has been boiled, bake for 8 minutes, or until
golden.  Serve with mustard or cheese spread (Wispride, Kaukana)  This
dough makes a great pizza crust too. (Just let rise for 1/2 hour,
don't boil it.)  Formatted by Brenda Adams. I found this on net (have
not made it). It  was posted 12-30-95 by Steven D Johnson. The above
notes are his.  MC post 9/19/97. Posted to MC-Recipe Digest V1 #792 by
Badams  <adamsfmle@sprintmail.com> on Sep 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2554
Calories From Fat: 51
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 325.4mg
Potassium: 769.7mg
Carbohydrates: 548.9g
Fiber: 16.9g
Sugar: 72.8g
Protein: 64.7g