My sister-in-law, Patti, made pretzels with our girls last night while my husband and I were at the Pat Benatar concert. Yeah, funny concert. Anyways, Patti said the girls had a blast making unique shaped pretzels! This recipe is very kid friendly and tastes great too!
1 (1/4-ounce) package active dry yeast
1/8 cup hot water
1 ¼ cups warm water
¼ cup firmly packed brown sugar
4 ½ cups unbleached all-purpose flour
Vegetable oil cooking spray
1. In a large bowl, dissolve yeast in hot water. Stir in warm water and sugar until mixed. Slowly add 1 cup at a time of flour, mixing after each addition. Mix until dough no longer sticks to side of bowl.
2. Flour your hands and knead for 5 to 10 minutes until dough is smooth, adding a little more flour if dough is too sticky. Set aside.
3. Meanwhile, preheat oven to 475 degrees. Spray two cookie sheets with vegetable oil spray and set aside.
4. With a knife, cut a piece of dough a little bit larger than a golf ball; roll with your hands and shape into a pretzel.
5. Fill a large skillet or wok with water, 1 tablespoon of baking soda to every cup of water you add. Bring to a low boil on medium heat.
6. Place 4 pretzels at a time into the skillet for 40 to 50 seconds, then remove onto the prepared cookie sheets, spacing 1 inch apart. Sprinkle each pretzel with a little salt.
7. Place the sheets in the oven and bake for 8 minutes or until pretzels are golden brown.
I found this recipe in Bakin’ Without Eggs by Rosemarie Emro