Homemade Pretzels

I've been in search of a good homemade pretzel recipe for a long time.  Not just a bread-like recipe you shape in the form of a pretzel, but one that tastes more like the pretzel at the Auntie Anne's in the mall.  And I finally found one that satisfies in every way--quick to make, fun to bake, and tastes great!  Adapted from here. Enjoy!

pretzels
1 t dry yeast
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour*
3 C. regular flour*

1 1/2 C. warm water

baking soda wash

2 C. warm water
2 Tbsp baking soda

toppings

2 – 4 Tbsp butter (melted)

coarse salt or cinnamon sugar

Mix yeast, brown sugar, salt, and flour in a mixing bowl with a whisk.  Add 1 ½ cup warm water.  Knead dough with dough hook until smooth and elastic about 5 minutes.  Place dough in a greased bowl.   Cover with saran wrap.  Let rise about at least 30 minutes.

While dough is rising preheat oven to 450.  Then prepare a baking soda water bath in another large bowl with 2 cups hot water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, punch down and pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. We live making pretzel sticks for dipping or traditional pretzels shapes.  To make the pretzel shape roll into a long rope (24+ inches) pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.

Dip pretzel in soda solution and place on baking sheet lined with a slipat or parchment paper. Allow pretzels to rise again (optional). Bake in oven at 450 for about 8-10 minutes or until golden.

Brush generously with melted butter. Sprinkle with coarse salt or cinnamon sugar.  Enjoy!

*Note: I don't usually have bread flour on hand and I like to use whole wheat flour so I used the following: 1 cup white whole wheat flour, 1/4 cup vital wheat gluten, and 1 3/4 cup flour.