- 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
- In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand five minutes until foamy and bubbly.
- Add remaining sugar and salt and stir well.
- Add the flour, 1 cup at a time, mixing by hand until well incorporated.
- 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.
- 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.
- Allow pretzels to rise for 30 minutes, uncovered.
- Preheat oven to 425 degrees Fahrenheit.
- Bring a large pot of water to a boil.
- 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.
- 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.
Contributed by Liza Marinaro