Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Envelope yeast 4 c Flour (plus extra)
1 1/4 c Warm water Butter as needed
1 ts Sugar 4 ts Soda
2 ts Salt 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 finished pretzel.

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

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