Bread Pretzels

Whenever I think of bread pretzels, I think of Amanda. We used to commute to work together and on the way home, there was a Pretzel Maker right outside our train stop. We'd often stop in and share some pretzel bites and warm jalapeno cheese dip for our trip home. This recipe is close to my heart and since I was feeling ambitious and a little nostalgic last night, I decided to make some for my home church.


This recipe makes 6 large bread pretzels, but this time I cut 4 of the ropes into thirds and made 2 large pretzels and 12 small ones.

Ingredients
1/2 package yeast
1 tbsp brown sugar
1/2 tsp salt
3/4 cups warm water
2 cups flour
1 cup warm water
1 tbsp baking soda
1 tbsp melted butter

Directions
1. Dissolve yeast in warm water (slightly higher than room temperature from the tap is good), brown sugar and salt until the yeast starts to activate. (5 minutes or so) Stir in the flour and knead for 8 mins until smooth and elastic. Place in a greased bowl and cover to rise for 1 hour.

2. Combine 1 cup water in a bowl with baking soda.

3. When dough has risen, cut into 6 pieces. Roll each piece into pencil-thin 3 ft ropes. (Sometimes the ropes seem to shrink back. To combat this, start rolling the first 3 ropes and let them 'relax' while you roll the next 3 ropes. Re-roll the first 3 ropes and you'll find that they'll stretch out much easier.) Dip the ropes into the water with baking soda and twist into a pretzel shape. Place on a parchment covered cookie sheet and let stand for 15-20 minutes to rise some more.

4. Bake at 450 F for 8-10 minutes. Brush with melted butter and sprinkle with kosher salt or cinnamon sugar or any other toppings you prefer.