Soft Pretzels (makes ~12)
From Mindy Strauss
1 tspn instant yeast
1/2 honey
1 tspn salt
3 cups BREAD flour, plus more for dusting work surface
1 cup warm water (~110 degrees)
3 tblspns baking soda
2 tblspns coarse salt or kosher salt (optional)
1. Mix together first five ingredients. We just use our standing mixer and dough hook - knead at low speed until smooth, elastic ball of dough forms (it will be quite stiff) This takes 5-7 minutes
2. Place dough in lightly oiled large bowl and turn it a couple times to coat with oil. Cover with plastic wrap and let rise at warm room temp 1 to 1.5 hours. Punch down the dough to deflate it, cover, and let rise until nearly doubled in size again (another 30-40 minutes)
3. Meanwhile, adjust an oven rack to middle rack and heat oven to 450. Pour 6 cups of warm water into a 12 inch skillet (with sides high enough that water won't spill out). Add baking soda, stir, cover, and bring to a boil over high heat.
4. Divid the dough into 12 equal pieces. Roll each piece into 20 in long ropes. Shape into pretzel shapes. Using a wire skimmer or slotted spoon, gently place the pretzels into the boiling water, top-side down. (you should be able to fit 3-4) for 30 seconds. Then carefully flip them over and boil for another 30 seconds. Remove them and place on a baking stone, use that. If not, line a baking sheet with aluminum foil and spray generously with Pam. You should be able to fit all 12 - don't worry, they don't rise much in the oven. Sprinkle with coarse salt and bake for 12-16 minutes, turning half-way through.
5. Best eaten warm! The are only really good the first day. :o)