Monday was yet another snow day. We decided to make soft pretzels. It turned out to be a nice way to stay warm and cozy. 
To make this beautiful, soft as a baby's bottom, dough, we used this recipe for German Soft Pretzels:
1 pkg dry active yeast
1 cup warm water
2 1/2-3 cups flour
2 T melted butter
1 T sugar
Dissolve yeast in warm water. Add 1 1/2 cups flour, butter and sugar. Beat for 3 minutes to make a smooth batter. Stir in enough flour to form a soft dough. Turn out onto floured surface. Knead until smooth and satiny (about 5 minutes). Place in greased bowl. Turn to grease top. Cover and let rise until double (about 1 hour). Punch down, divide into pieces. Roll and shape. Place on greased baking sheet. Let rise for 1/2 hour.
Fill pan, 1/2 way with water. Add 6 T baking soda and bring to a boil. Place pretzels in pan one at a time. Let simmer for about 15 seconds on each side. Return to baking sheet. Brush with egg wash made from one yolk and a few drops of cold water.
Sprinkle with coarse salt.
Bake at 425* for 12-15 minutes.
These must be eaten while they are still warm, soft and chewy.
1 pkg dry active yeast
1 cup warm water
2 1/2-3 cups flour
2 T melted butter
1 T sugar
Dissolve yeast in warm water. Add 1 1/2 cups flour, butter and sugar. Beat for 3 minutes to make a smooth batter. Stir in enough flour to form a soft dough. Turn out onto floured surface. Knead until smooth and satiny (about 5 minutes). Place in greased bowl. Turn to grease top. Cover and let rise until double (about 1 hour). Punch down, divide into pieces. Roll and shape. Place on greased baking sheet. Let rise for 1/2 hour.
Fill pan, 1/2 way with water. Add 6 T baking soda and bring to a boil. Place pretzels in pan one at a time. Let simmer for about 15 seconds on each side. Return to baking sheet. Brush with egg wash made from one yolk and a few drops of cold water.
Sprinkle with coarse salt.
Bake at 425* for 12-15 minutes.
These must be eaten while they are still warm, soft and chewy.Mmmmmm.....
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