
Instructions
- Empty contents of bag and yeast into large mixing bowl.
- Add 1 1/14 cups warm (115F) water.
- Mix the dough (with your hands) until liquid is absorbed. Now knead the dough (stretching and pulling) about 3 or 4 minutes.
- Place dough in bowl sprayed with vegetable oil. Cover with plastic wrap. Place on warm surface. Let rise approximately 1 hour.
- Spray counter surface with vegetable oil. Spread dough on counter, cut into lengths, and roll into rope-like lengths 32” long and ½” in diameter. Mix will yield 8-10 pretzels.
- To twist pretzels, cross ends over twice, and press them to the top of the pretzel.
- Dip twisted pretzel into solution of three tablespoons of baking soda and 2 cups warm water (105F). This will promote browning.
- Place pretzels on a cookie sheet sprayed with vegetable oil. Sprinkle them with the pretzel salt enclosed with mix.
- Bake at 500F for 8 minutes or until brown. Brush baked pretzels with melted butter.
- FOR ADDITIONAL FLAVORS sprinkle with cinnamon and sugar, garlic powder, sour cream and onion, or dip pretzels in mustard, cheese, or chocolate.