Anonymous Fri Oct 07 16:47:34 2005

Philly Soft Pretzels

1 TB dry yeast 1 1/4 c warm water 3-4 c flour 2 ts salt 4 ts baking soda kosher or margarita

salt Dissolve yeast thoroughly in 1/4 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 15-20 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, th

ey warm up pretty good and are excellent with some German scharfer senf (sharp/hot

mustard). posted by Tiffany Hall-Graham