Pretzels

 I'm in the midst of recipe testing for a project that I'm involved in.  Today I was testing pretzel recipe.  This is so good, that I don't think I'll have to find another one.  I used pink salt because I didn't have coarse salt.  It was still great.  This would be a great after school snack for children.

Dough
1 1/8 c water
2 tsp. sugar
1/2 tsp salt
2 Tbsp. veg oil, shortening or butter
3 cups all-purpose flour
1 1/2 tsp. yeast

Additional Ingredients
2 qt water, plus 2 Tbsp. baking soda

Wash
1 egg beaten with 1 Tbsp. water

Topping coarse salt or seeds

Toss ingredients for dough in bread machine on dough cycle.  When completed, remove dough from the machine.  Divide it into 10 equal pieces and roll each one into a long rope, 15 or 20 inches.  If you have trouble rolling ropes that long, let them rest for about 5-10 minutes and then roll out again.  After ropes are formed, shape them into pretzel ( or simply cut into 1 inch pieces) and place on a lightly greased baking sheet, cover and let rise for 20-30 minutes.  Meanwhile bring 2 qts. water to a boil in a large, non-aluminium pan and stir in baking soda.  Reduce heat slightly so that water is just below a boil.  With a large slotted spoon, gently place 2 or 3 pretzels at a time into water and cook for about 30 seconds on each side.  Remove from water and return to greased baking sheet.  Brush with egg wash, sprinkle with salt or seeds and bake in a preheated 450 degree oven for 10-12 minutes or until golden and crusty.

If you want cinnamon sugar pretzels, brush with melted butter instead of egg wash and sprinkle cinnamon sugar mixture over pretzel before baking.