Soft Pretzels

I can't believe school starts for us tomorrow. We've had such a great summer that up until now I haven't really been ready to get back into the thick of things. Boy, I'm ready now sister!!! I guess when the time is right, the time is right. It also helps that I know what I'm gonna make for the kids' after-school snack. Hey, don't laugh! I say whatever gets me motivated to feel ready for homework, projects, library trips, sports, scheduling conflicts, morning wardrobe malfunctions, and deadlines, then so be it. Mmmmmm, warm, soft, salty, chewy pretzels. Yes, I believe I will carpe diem. Tomorrow.



SOFT PRETZELS
from Better Homes and Gardens New Cook Book
makes 20

4-4 1/2 cups flour
1 pkg dry yeast
1 1/2 cups milk
1/4 cup sugar
2 Tbs oil
1 tsp salt
2 Tbs salt
3 quarts boiling water
coarse salt

In your mixer, combine 1 1/2 cups flour and yeast. In saucepan, heat and stir milk, sugar, oil, and the 1 tsp salt till warm. Add to flour. Mix on low 30 seconds, scraping bowl. Beat on high for 3 minutes. Add enough of the remaining flour to make a moderately stiff dough that's smooth and not sticky. Shape into a ball, and drizzle with some oil, turning dough to coat. Cover and let rise until doubled, about an hour. Punch down. Turn out onto lightly floured surface and let rest 10 minutes. Cut into 20 pieces. Roll each piece into a rope 16 inches long. Shape the pretzels by crossing one end over the other twice, to form a circle. Lift twisted end over the top of the circle end and tuck the two tips under the circle. Place on greased baking sheets. Bake in 475 degree oven for 4 minutes. Remove and lower temperature to 350. Dissolve the 2 tablespoons salt in the boiling water. Lower pretzels, 3 or 4 at a time, into water. Boil 2 minutes, turning once. Remove with slotted spoon. Place back onto well-greased baking sheets. Sprinkle with coarse salt. Bake for about 20 minutes, until golden brown.