Soft Pretzels

This recipe is similar to the pretzel you can find at the mall. You can substitute garlic salt or cinnamon and sugar for the coarse salt if you'd like.

1-pkg active dry yeast
2 TBS brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all-purpose flour
1 c bread flour
2 cups warm water
2 TBS baking soda
2 TBS melted butter
2 TBS coarse kosher salt

Directions:
Dissolve the yeast, brown sugar, and salt in 1 1/2 cups warm water in a large mixing bowl. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 in square pan. After dough has risen, cut into 12 pieces and roll each piece into a 3 foot rope, pencil thin or thinner. (You may have to pause and let the rope rest for a few minutes and come back to it to make it roll thinner.) Twist into a pretzel shape and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise for 20 minutes.

Bake at 450 degrees for 8-10 minutes or until golden brown. Brush with melted butter and sprinkle with the coarse salt or topping of choice.