Recipe - German Soft Pretzels

1 pack Active dry yeast
1 cup Warm water
2 One half To 3 cups all purpose flour
2 tablespoon Salad oil
1 tablespoon Sugar
6 tablespoon Baking soda in 6 cups water
Coarse salt

In a bowl , dissolve yeast in water. Add 1 One half cups of the flour,the
oil,and sugar. Beat for about 3 minutes to make a smooth batter. Gradually
stir in enough of the remaining flour to form a soft dough. Turn out onto a
floured board and knead until smooth and satiny(about 5 minutes) adding
flour as needed to prevent sticking. Place dough in a greased bowl; turn
over to grease top. Cover and let rise in a warm place until double(about 1
hour).

Punch down dough, turn out onto a floured board,and divide into 12 pieces.
Shape each into a smooth ball by gently kneading. Then roll each into a
smooth rope about 18 inches long, and twist into a pretzel shape. Place
slightly apart on a greased baking sheet turning loose ends underneath. Let
rise, uncovered,until puffy(about 25 minutes) Meanwhile, in a 3quart
stainless steel or enameled pan(not aluminum) bring soda water to a boil;
adjust water to keep water boiling gently. With a slotted spatula, lower 1
pretzel at a time into pan. Let simmer for 10 seconds on each side,then
lift from water,drain briefly on spatula, and return to baking sheet. Let
dry briefly, then sprinkle with coarse salt and let stand,uncovered, until
all have simmered.

Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden
brown. Transfer to racks; serve warm with butter, mustard or even cream
cheese. Or let cool completely,wrap airtight,and freeze. To reheat, place
frozen on ungreased baking sheets and bake in a preheated 400 degree oven
for about 10 minutes or until hot. Makes 1 dozen pretzels.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini