Recipe - Philly Soft Pretzels

1 tablespoon Yeast, dry
1 One fourth cup Water, warm
3 cup Flour; to 4 cups
2 teaspoon Salt
Kosher or margarita salt

Date: 23 May 96 17:01:57 0500

From: Ilana_FlyerRVFK50@email.sps.mot.com

Dissolve yeast thoroughly in One fourth cup warm water. Mix 3 cups flour and salt
in large bowl. Add yeast with remaining 1 cup water. Add enough additional
flour to make dough stiff. Knead 10 minutes or till dough feels elastic.
Form into ball. Place in bowl and spread with butter. Cover with towel and
let rise till doubled, about 45 minutes. Divide dough into 12 small balls
and roll between hands (or on counter) to form a rope. Form into pretzel
shapes, wetting and pinching ends firmly. Dissolve baking soda in 4 cups
water and bring to a boil. Drop pretzels, a few at a time, in water and
boil till they float to the top, about 1 minute. Remove and drain. Place on
buttered baking sheet. Sprinkle with salt and bake at 475 for 1520 minutes
or till golden brown. Place on rack to cool.

I used to make these a lot when my husband had to do field time in the
army. According to all the guys, they warm up pretty good and are
excellent with some German scharfer senf (sharp/hot mustard).

Posted to MealMaster Recipes List, Digest #144