1/8 c. hot water
1 pkg. active dry yeast
1 1/3 c. warm water
1/3 c. brown sugar
5 c. flour
coarse kosher salt
Preheat oven to 475 degrees. In a large bowl, mix the hot
water and the yeast until the yeast dissolves. Stir in the
warm water and the brown sugar. Slowly add 5 cups flour to the
mixture, stirring constantly. Continue stirring until the
mixture is smooth and does not stick to the sides of the bowl.
Put the dough on a lightly floured board. Dip your hands in
the extra flour. Knead the dough until it is stretchy and
smooth. Push it down and away from you with the palms of your
hands. Turn the dough as you work.
Grease two cookie sheets very well. Sprinkle each with
coarse kosher salt. Set the sheets aside. Pinch off a piece
of pretzel dough about the size of a golf ball. Shape the
dough into a pretzel**.
Fill a frying pan with water. For each cup of water in
the pan, add 1 teaspoon of baking soda. Bring the water to a
gentle boil. Use a spatula to lower each pretzel into the
frying pan. Count very slowly up to 30 and then lift the
pretzel onto the greased and salted cookie sheet. Repeat until
all the dough is used.
Sprinkle some kosher salt on top of the pretzels and put
them in the oven. Bake for 8 minutes or until the pretzels are
**To fold into pretzel: Roll the dough into a rope
14-inches long and as thick as your thumb. Bend the rope into
a U shape. Cross one end of the rope over the other. The
ropes should cross about 3-inches from the tips. Twist the
crossed ends, making a full turn. Fold the ends back, toward
the middle of the U. Open the ends slightly to form a pretzel
shape. Press the ends into the dough firmly.
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