Let's Do The Twist

There is something so comforting about the smell of warm yeasty dough proofing in the kitchen. I remember when kneading dough was our daily way of muscle building. You did not need free weights back then, just a good deal of elbow grease and the pleasure derived from making something from scratch to serve to family and friends. This is a recipe the kids will have fun rolling up their sleeves for; let them twist their pretzels into whatever shapes that they like. They will still taste wonderful no matter what the shape and there will be plenty of smiles to go around for such a special time shared.


Soft Pretzels

1 pkg. dry yeast
1 1/4 c. warm water
2 tsp. salt
4-5 c. unsifted white flour
Approx. 1 tbsp. soft butter
4 tsp. baking soda
kosher salt

Dissolve yeast in 1/4 cup warm water. When foamy add rest of water. Mix 4 cups flour and salt in large bowl. Add dissolved yeast. Add enough flour to make a stiff dough. Knead 10 minutes or until dough feels elastic. Knead dough into a ball, place in a bowl and spread with butter. Cover with a dish towel. Let rise in warm place until doubled, about 45 minutes. Pinch off small ball of dough and roll between your hands to form a coil 20 inches long and 1/4 inch in diameter.
Form into a pretzel, wetting ends and pinching them together firmly. Form rest of dough the same way. Put baking soda in 4 cups of water in a pot and bring to a boil. Drop one pretzel at a time into boiling water and let boil 1 minute or until it floats. Remove and drain. Place drained pretzels on greased cookie sheet. Spread with coarse salt. Bake at 475 degrees for about 12 minutes or until golden brown.