Directions
1.
• Mix together flour, yeast, sugar, and salt in large bowl. Once combined, drizzle in the oil, then 2 cups of the water slowly as mixing.
2.
• Kneed for 2 minutes. The dough should be firm yet elastic like an earlobe to the touch. (If it doesn’t, add more flour, 1 tablespoon at a time.)
3.
• Lightly oil a large bowl and dampen a clean kitchen towel. Roll the dough into a ball, transfer to the oiled bowl, and cover the bowl with the moist towel. Move the bowl into a warm place to rise for 1-2 hours or until doubled in size.
4.
• Punch down dough and transfer to a countertop lightly dusted with flour.
5.
• Divide the dough into about 12 equal pieces. Working with 1 dough piece at a time, roll into a long rope and fold into a pretzel shape.
6.
• Once formed allow them rest for 20 minutes.
7.
• Or if you want pretzel rolls simply divide the dough into 10 equal sized rough balls.
8.
• Preheat the oven to 425°F Line 3 baking sheets with parchment paper.
9.
• Warm, don’t boil, the remaining 6 cups of water and baking soda in a large pot.
10.
• Dip the pretzels, one at a time, for 30 seconds each. Remove the pretzels from the water with a slotted spoon and place them on the lined baking sheets.
11.
• Sprinkle with topping of choice.
12.
• Bake for 15 to 18 minutes, rotating the baking sheets and swapping their places in the oven halfway through. When they’re done, the pretzels will be golden brown.
13.
• Transfer to a cooling rack and allow them to cool for a full 30 minutes
By
phil
