Ingredients
1 1/4oz pkg active dry yeast
1 TBSP Sugar
3/4 tsp salt
4 1/2 to 4 3/4 cups flour
2 TBSP Oil
2 TBSP baking soda
Preparation
In a large bowl, combine the yeast, sugar, salt and 2 cups flour. Warm 1 1/2 cups water in the microwave until it registers 120-130f. Add the water and 1 TBSP oil to the flour mixture. Using an electric mixer, beat until smooth, about 2 minutes.
Reduce the mixer speed to low and gradually add 2 cups flour (1/2 cup at a time), mixing until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead in 1/2 cup of the remaining flour until dough is smooth (adding more flour if sticky) about 5 minutes.
Coat a large bowl with the remaining TBSP oil. Place the dough into the bowl then turn so it is oiled side up. Cover with a clean towel and let rest in a warm place until it doubles in size, about 45 min.
Line 2 baking sheets wiht parchment paper. Punch down the dough and cut into 8 pieces. With lightly floured hands, roll each piece into a 1/2 inch rope, about 30" long. Working with one rope at a time, shape the pretzels. Make a U shaped and hold each end of the rope, cross them over and twist them around each other twice, then press onto the bottom of the U (dot with water to help the ends stick). Place on the backing sheet. Repeat with the remaining dough.
Meanwhile, in a large deep skillet, bring 5 cups of water and the baking soda to a simmer. Drop 2 pretzels (top down) into the water and simmer for 30 seconds; flip and simmer 30 seconds more. Using a large spatula, transfer back to the baking sheet. Sprinkle with desired toppings. Repeat with the remaining prezels.
Bake @ 400 switching positions of the pans halfway through until dark golden brown, 15-20 min.
