Serve warm or cool pretzels with or without mustard. Bake at 475 degrees for 12 minutes, or until they are golden brown. Place the drained pretzels on buttered baking sheets. One at a time, drop the pretzels into the boiling water and let it boil for 1 minute or until the pretzel floats. In a pot, dissolve 4 teaspoons of baking soda in 4 cups of water bring to a boil. Shape the coil into a pretzel shape, pinching the ends to the shaped pretzel.
Take one of the balls of dough and roll it between your hands to form a coil 20 inches long and 1/4 to 3/8 inch in diameter. Let rise in a warm place until it is double in bulk, about 45 minutes.ĭivide the dough into quarters, then divide each quarter into 4 balls of dough. Place it in a greased bowl, turning it twice to coat the top. Knead this for 10 minutes or until it is smooth and elastic. Add enough additional flour to make a stiff dough. Mix 4 cups of flour and 2 teaspoons salt in another bowl. Stir in the remaining 1 cup of warm water. Dissolve the yeast thoroughly in 1/4 cup of warm water.
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