These were so great! Seriously. I was not disappointed. If you came over from Flickr, then you know that I recommend these with salsa con queso, which means that I recommend them with salt -- the traditional way. But, you can have them with cinnamon sugar, garlic salt, or Parmesan cheese. Whatever suits your fancy.
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
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2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
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2 tablespoons butter, melted
2 tablespoons coarse kosher salt, cinnamon, or sugar.
1) In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, then knead dough on a floured surface until smooth and elastic, for about 8 minutes. Grease a second large mixing bowl (butter works in the absence of lard). Place the dough in the greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2) Combine 2 cups warm water and baking soda in an 8 inch square or round pan. Line 6 baking sheets with parchment paper. (I've heard that nonstick spray works, too.)
3) After dough has risen, preheat the oven to 450 degrees. Cut the risen dough into 12 (or so) manageable pieces. Roll each piece into a rope, pencil thin or thinner. Dip into the baking soda, and then twist into a pretzel shape. (I happen to know, from experience, that other shapes work, too: breast-cancer ribbon shapes, knots, hearts, braids, and twists.) Place onto parchment covered baking sheets, and let rise 15 to 20 minutes. (I recommend putting it on the stovetop, over the oven, so it can rise as the oven warms.)
4) Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
**NOTE: This will require at least two different bakings, to use all of the dough. (More, depending on the size of your pretzels.)
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
Also, a 3-foot-long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every 2 pretzels of this size.
