Pretzel Bread

Method/Steps

1. Combine water and yeast. Let rest until foamy, about 5 minutes.

2. Add to yeast, 1 1/2 cups flour, butter, salt and sugar. Stir until combined. Turn out onto a table, or using a dough hook on an electric mixer, knead dough 8 to 12 minutes, until it looses its stickiness. Add remaining 1 1/4 cups flour as needed.

3. Let rise in a covered greased bowl until doubled in bulk. Punch down and divide into 12 pieces for pretzels or 36 smaller pieces for sticks. With your palms, roll the 12 pretzel pieces into 18-inch lengths about pencil thickness. Loop into a twisted oval. Place on a greased baking sheet and let rise until almost doubled in bulk.

4. Preheat oven to 475°F. Have ready a boiling solution of water and baking soda. Using a slotted spoon, carefully lower the pretzels into the water, and cook for about 1 minute, until they float to the top. Return them to the greased sheet. Sprinkle with coarse salt.

5. Bake until crispy and browned, about 12 minutes. Serve right away.