Mall Pretzels

Found on the inernet somewhere January 15, 2008

Ingredients:
makes about 12

.25 oz yeast
2T brown sugar
1 1/8 t salt
1 1/2 c. lukewarm water
4 c. flour
2T baking soda dissolved in
2 c. warm water
butter to brush on top of pretzels (abt. 2T)
2T kosher salt

Directions:
(for food processor)

Measure the flour and salt into work bowl of food processor (we use a Cuisinart custom prep 11). Blend on low speed for about 15 seconds, to combine.

In 1c. glass measuring cup measure out 1c. lukewarm water and pour it into some other container to save till needed, then in same measuring cup dissolve yeast and brown sugar in 1/2 c. lukewarm water. (this is only because I have just one pyrex 1 c. measuring cup)
Let the yeast/sugar solution sit till bubbly, about 5 minutes.

When that is bubbly, mix it with the extra 1 c. water, turn on the food processor again, on low, and pour the yeast solution into the feed tube. After all the liquid has drained into the flour, the dough should begin to hold together in a single lump and travel around the bowl. Let the lump be kneaded this way for about 45 seconds.

Quick method:
Now turn it out into a greased plastic bowl. Flip the dough over so the greased side faces up, cover bowl with a light towel, and let rise till doubled in size, about 1 hour.

Refrigerator (slow) method:
Cut the newly kneaded dough into 12 (or 16, which I find easier) pieces and place them a little apart on a greased cookie sheet. Spray lightly with Pam to prevent sticking, then cover them with plastic wrap so no dough is uncovered (otherwise the pretzels will have dry, awful chunks in them). Place in refrigerator overnight.

Forming the pretzels:
preheat oven to 450.
You can lightly sprinkle the baking sheets (it takes 2) with kosher salt. Do not use too much! This salt will serve as flavoring for the pretzels. It sticks better than sprinkling afterward, but isn't as pretty. (Note: the salt will attract moisture after several hours, so put leftovers in a tightly sealed container.)
Make the baking soda and water solution, pour about 1/2" into a pie plate for dipping.
Roll each piece into a 2 1/2' to 3' rope in two steps: roll each half length, then when all are half length, roll to full length, slapping each to knock out air. Form into pretzel, dip into soda solution, place, dipped side up (getting the pretzels a lilttle wetter doesn't seem to matter), on cookie sheet and let rise a bit (up to 15 or 20 minutes). Bake t 450 degrees F for 8-10 minutes.
Remove when light golden brown and brush with butter. The butter makes them yummy.