Soft Pretzels

1 tbsp sugar

1 ½ tsp salt

2 ½ tsp active dry yeast

1 ½ cups warm water

2 tbsp vegetable oil

1 cup water

2 tsp baking soda

coarse salt for topping

In a large bowl, mix 2 cups of the sugar, salt and yeast. Add 1 ½ cups warm water and the oil. Beat with mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough for about 5 minutes or until dough is smooth or springy. Cover and rest for 10 minutes. Heat oven to 425. Grease cookie sheet with spray. In shallow bowl, stir 1 cup water and the baking soda to make pretzel “wash.” Divide dough into 16 pieces. Roll each into a 24 inch rope. Dip hands in pretzel wash to help not scrape. To make the pretzel shape, form each rope into a circle, crossing ends at the top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash. Dip both sides of pretzel in wash; reserve remaining wash. Place pretzel on cookie sheet. Repeat with remaining dough. Cover loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in warm place 15-20 minutes or until puffed. Just before baking, brush with reserved wash and sprinkle with coarse salt. Bake 10-13 minutes or until golden brown. Cool 15 minutes.

Other toppings: Cinnamon sugar or Parmesan Herb.