In a small bowl, dissolve yeast and 1 tsp. sugar in warm water. Let stand until creamy, about 10 minutes.
2.
In a large bowl, mix together flour, 1/2 cup sugar and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. (If the mixture is dry, add one or two tablespoons of water. If it’s too sticky, add some flour.)
3.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
4.
Preheat oven to 450 degrees F. In a medium bowl, dissolve baking soda in hot water.
5.
When risen, cut dough in half and place one half onto a lightly floured surface. Roll into a 14x11-inch rectangle. Cut 6 equal 11-inch long strips and roll each strip into a rope. Then, twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into baking soda solution and place onto a greased baking sheet. Sprinkle with kosher or sea salt. (The baking soda gives pretzels the shiny, brown skin you’re used to seeing.) Repeat these steps with other half of dough.
6.
Bake in preheated oven for 8 minutes, until browned.
7.
Dip each pretzel into melted butter and top with more salt or spices if desired.
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