Buttery Soft Pretzels
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cup water (110 degrees)
4-5 cups of flour
1/2 cup sugar
1 1/2 teaspoon salt
1 tablespoon olive oil
4 cups hot water
1/2 cup baking soda
coarse Himalayan salt
In the KitchenAid bowl mix 1 teaspoon sugar along with the yeast and warm water, let stand for about 10 minutes. With the dough hook attached add the sugar, oil and one cup flour. With the mixer on low continue to slowly add flour until it cleans the side of the bowl. Knead for about 5 minutes. I'm unable to tell if the dough is correct without hand kneading it, so I'll take the dough out the machine and knead on the counter till it feels smooth and elastic. Cover the top with saran wrap and let rise for an hour until double.
Turn the oven to 450 degrees. Divide the dough into 12 pieces and then roll them out between your hands until they are 16 to 20 inches long long. Alternatively, you can roll the pretzel dough into a large pancake and then cut it into 12 long strips, which saves time on the hand rolling. I can't fold the ropes into pretzels without looking at pretzel folding directions each and every time. Spray a large baking pan with non stick oil and place your pretzel masterpieces on the tray. Mix the hot water and baking soda in a large bowl. Once all the pretzels are rolled and folded into shape, dip them in the baking soda and hot water solution one at a time. Sprinkle with freshly ground Himalayan salt and pop them in the top rack of the oven for 8 minutes. Remove and enjoy while hot.
