Brian Ochieng

Ingredients

 

• 1 ¹⁄₄ cups water (approx 105 degrees)
• 1 tablespoon yeast
• ¹⁄₄ cup brown sugar
• 2 cups occident flour (bread flour)
• 2 cups flour

• Dipping solution

• ¹⁄₂ cup baking soda, into
• 3 cups hot water

sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

Directions

1. Dissolve yeast into warm water.
2. Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
3. (Mix just until combined well) Let rise until doubled, at least 20 minutes.
4. Cut into long 'ropes'.
5. Shape into pretzel shapes, then dip into prepared dipping solution.
6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
7. Bake at 500-550°F for 4-6 minutes until golden brown.
8. Dip face of pretzel into melted butter.
9. Variation: add 1 t vanilla to the dough.
10. Flavor variations.
11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
13. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14. Salt is optional with this one. 
15. this is good for breakfast try it out and see mmmmh