The SODAH Kids (and sometimes their parents, too) enjoy trying out new recipes. Our recipes run the gamut from Buffalo burgers and Sweet Coconut Rice to Molten Mocha Cake. Try one out!

New this month: Soft Pretzels

For a list of past recipes, please go to our archive

Soft Pretzels

Ingredients

• 1 packet of active dry yeast
  
• 3 teaspoons dark brown sugar


• 1 1/2 cups warm water (105 to 110 degrees Fahrenheit)


• 1 tablespoon salt


• 4 cups all-purpose flour


• Cornmeal and extra flour for dusting work surface


• Coarse kosher salt

Directions

1. In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand five minutes until foamy and bubbly.


2. Add remaining sugar and salt and stir well.


3. Add the flour, 1 cup at a time, mixing by hand until well incorporated.


4. Knead dough until it is smooth and has a sheen -- about 7 minutes. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.


5. Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner dough will be crisper). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal.


6. Allow pretzels to rise for 30 minutes, uncovered.


7. Preheat oven to 425 degrees Fahrenheit.


8. Bring a large pot of water to a boil.


9. Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1½ minutes.


10. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.