Soft Pretzels I love soft pretzels. I've never been a fan of the little hard crunchy weird snack ones, and the thought of them filled with peanut butter freaks me out, but soft pretzels are SO good! Ingredients 1 Tbsp yeast 1 Tbsp sugar 1 tsp salt (regular granulated) 2 Tbsp softened butter or margarine 1 cup warm (about 115 degrees Farenheight) water 2 3/4 cups flour Coarse salt (for sprinkling) 5 tsp baking soda, mixed in 4 cups water, in a non-aluminum pan C'mon Baby, Let's Do the Twist Preheat oven to 475 degrees. Combine yeast, sugar, salt, butter, and one cup of flour into medium bowl. Add the warm water, stir until well combined. Yeast should begin to bubble lightly. Add the rest of the flour, stir until it's all well combined. When you can't stir with a spoon anymore, begin to knead by hand. Knead until the dough is smooth and elastic, and stops sticking to the bowl or your hands. Set the dough in a bowl and leave in a warm place, allow to rise until double in height. In the meantime, grease a cookie sheet. Put the baking soda water mixture on the stove and bring to a boil. When the dough has risen to double in size, punch it down and knead again for another minute. Divide into 1 dozen equal size pieces, roll each into 12" ropes. Twist into a pretzel shape. Allow the pretzels to rest for 2 minutes, then place one at a time into the boiling baking soda water. Boil exactly 70 seconds, then flip over with a slotted spoon and boil another 70 seconds. Remove them from the water, allow to drip dry, and place on the cookie sheet. Sprinkle with coarse salt, amount to your own taste. Bake for 12-15 minutes or until golden brown. Notes and Hints and Stuff Boil? Why? Boiling gives the pretzels their characteristic firm skin, and infuses some salty flavor. Bagels are typically made with the boil-then-bake method as well. Don't boil too long, or they get tough. If your pretzels come out too poofy and not "tough-skinned" enough, you didn't boil them long enough. Variations? You can sprinkle with cinnamon and sugar instead of salt, or add in some cheese and sprinkle with parmesan, or come up with your own variation! I want MORE! This recipe doubles well, so make twice as many!