Instructions

1. Empty contents of bag and yeast into large mixing bowl.
2. Add 1 1/14 cups warm (115F) water.
3. Mix the dough (with your hands) until liquid is absorbed. Now knead the dough (stretching and pulling) about 3 or 4 minutes.
4. Place dough in bowl sprayed with vegetable oil. Cover with plastic wrap. Place on warm surface. Let rise approximately 1 hour.
5. 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.
6. To twist pretzels, cross ends over twice, and press them to the top of the pretzel.
7. Dip twisted pretzel into solution of three tablespoons of baking soda and 2 cups warm water (105F). This will promote browning.
8. Place pretzels on a cookie sheet sprayed with vegetable oil. Sprinkle them with the pretzel salt enclosed with mix.
9. Bake at 500F for 8 minutes or until brown. Brush baked pretzels with melted butter.
10. FOR ADDITIONAL FLAVORS sprinkle with cinnamon and sugar, garlic powder, sour cream and onion, or dip pretzels in mustard, cheese, or chocolate.