These soft pretzels are great for a picnic.
| 1 | tbsp | granulated sugar |
| 1 | C | lukewarm water |
| 1 | pkg | active dry yeast |
| 2 | tbsp | vegetable oil |
| 2-3/4 | C | all-purpose flour |
| 1/2 | tsp | salt |
| 5 | C | water |
| 2 | tbsp | baking soda |
| sea salt or coarse pickling salt |
In large bowl, dissolve 1 tsp of the sugar in lukewarm water. Sprinkle yeast on top; let stand for 10 minutes, then stir in oil. Combine half of the flour with salt and remaining sugar. Add to bowl and beat well for 3 minutes. Work in enough of the remaining flour to make soft sticky dough.
Turn out onto floured surface and knead until smooth and elastic. Place dough in greased bowl and turn to grease all over. Cover with plastic wrap and let rise for 45 minutes or until doubled in bulk.
Punch down dough and shape into ball; let rest for 15 minutes. Divide evenly into 12 pieces; shape each into rope about 20 inches long, tapering ends.
To shape pretzels, form oval, crossing ends over and leaving about 4 inches at each end. Twist lengths together twice at crossover point, then attach each end to opposite side of oval, keeping them evenly spaced. Pinch gently to seal. Arrange on greased baking sheets and let rise until almost doubled in bulk, about 30 minutes.
In large deep nonaluminum skillet, bring water and baking soda to boil. With lifter, place pretzels in water without crowding. Boil for 1 minute or until pretzels rise to surface. Return to baking sheets, sprinkle with course salt. Bake in 450F oven for 12 minutes or until deep golden brown. Remove to rack and let cool. Makes 12 pretzels.