1 sachet instant yeast
1½ cups warm water
1 tsp. salt
1 tbsp. sugar
2 tbsp. soft butter
4 cups Thunderbolt Flour or Maid Marian Italian Pesto Mix Flour
1 slightly beaten egg
Coarse (Kosher) salt
- Dissolve yeast in water. Add salt, sugar and 2 cups Thunderbolt Flour or Maid Marian Italian Pesto Mix Flour (for a flavourful variation on the classic pretzel!). Stir in remainder of flour and knead until it loses its stickiness. Let rise until 2 times in bulk. Knead a bit and form into pretzels. Let rise on greased cookie sheet until double in bulk.
- Boil together 4 cups water and 5 tablespoons of baking soda (don’t use an aluminum pan). Lower each pretzel with a slotted spoon and leave for about 1 minute or until it floats to the top. Return to greased sheet.
- Brush with beaten egg and sprinkle with coarse salt. Bake at 425oF for about 12-15 minutes. Makes about 2 dozen pretzels if made from 10 inch ropes.