DISSOLVE active dry yeast packet in 11/4 cups lukewarm water.1
LET SIT for 2 minutes.
ADD dough mix to yeast/water mixture and mix until ball forms.2
KNEAD dough ball on a lightly floured surface for 5-7 minutes.3
PLACE dough ball into large greased bowl.
COVER dough ball with plastic wrap that has been sprayed with nonstick spray.
Let dough RISE for 30 minutes in a warm spot.4
PREHEAT oven to 425°F.
SPRAY small area of counter with nonstick spray and turn out risen dough.5
CUT strips of dough 11/2” wide by 8” long.
ROLL, stretch and pull dough into 36”x1/2” rope.6
SHAPE dough into pretzel shapes as shown below.7
DISSOLVE and stir the baking soda into 4 cups of very hot tap water in a medium bowl (do not boil).
COAT baking tray lightly with nonstick spray.
DUNK each pretzel briefly in baking soda solution.8
PLACE pretzels on greased baking tray and sprinkle with salt (optional). For Cinnamon Sugar Pretzels: do not salt; cinnamon sugar is added after baking.
BAKE one tray at a time for 5 minutes.
ROTATE tray 180° and bake an additional 2-5 minutes or until golden brown.9
MELT butter (if desired) and brush over freshly baked pretzels.
For Cinnamon Sugar Pretzels: brush plain pretzels with butter first, then SPRINKLE.10
Do not add baking soda to dough mix. It will be used only during baking.
If using an electric mixer, use dough hook on low speed for 1 minute, increase speed to medium low and continue for 4 minutes.
Add small amount of flour if dough is too sticky.
Good warm spots: a sunny window, near a warm stove or on top of refrigerator.
Do not spray area where you will be rolling the pretzels.
Start in the middle and work your way outward. Do not over-roll the dough strip.
For Pretzel Stix, cut the 36" strip of dough into 6" portions. For Nuggets, 2" portions. Or experiment with your own fun shapes.
Place pretzel on towel to drain off excess baking soda solution.
Baking times may vary.
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