1 Envelope yeast
1 1/4 c Warm water
1 ts Sugar
2 ts Salt
4 c Flour (plus extra)
Butter as needed
4 ts Soda
Coarse salt for sprinkling
Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup
of warm water, and the sugar. Pour the yeast mixture into a bowl and add
the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or
until the dough is elastic. Place in a bowl and spread it with butter.
Cover it and let it rise for 45 min or until double in size. Shape the
dough into sticks or twists. Make it 1/2 the thickness of the desired
Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a
time. Boil them for 1 minute or until they float. Remove and drain them,
and place them on buttered cookie sheets. Sprinkle them with coarse salt.
Bake the pretzels at 475 F for 12 minutes or until golden brown. To make
them crisp, lay them on a cookie sheet and place them in a warm oven 200 F
for 2 hours.
Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared by
Elizabeth Rodier from library book 5/93