Pretzel [time]

I made this recipe many times during the winter because I love baking and the smell that lingers in a cold house. With everyone home for the holidays, one full recipe barely lasted... minutes. Not kidding. I was the kid that grew up to the mall pretzels as a treat for not complaining when I was bored out of my mind. These taste EXACTLY like the mall pretzels. Who knew it was the baking soda?

Soft Pretzels
Recipe from Recipezaar

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 top)

Preparation:
1. Dissolve yeast into warm water.

2. Add sugar, then flour & mix well- do not 'knead' as this toughens the dough. (Mix just until combined well) Let rise until doubled, at least 20 minutes.

3. Cut into long 'ropes'. Shape into pretzel shapes, then dip into prepared dipping solution.

4. Place on well-greased cookie sheet and sprinkle with pretzel salt.

5. Bake at 500-550°F for 4-6 minutes until golden brown.

6. Dip face of pretzel into melted butter.

Variation: add 1 t vanilla to the dough.

Flavor variations:
Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
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.
Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake. Salt is optional with this one.

Tine's Notes: I've only made the original and cinnamon sugar variations. I had to fight off a hoard to even let them cool off. These will go fast!