Place instant dry yeast in warm water and combine (i.e., stir gently until combined, if there is a small deposit on top, do not worry).
In the bowl, pour about two-thirds of the flour.
Add oil, sugar and yeast mixture and stir until dough forms.
Knead dough by hand (folding it on itself) and form a smooth ball.
Place in a lightly oiled bowl, cover with a dry cloth and let rise for about 1 hour.
Preheat the oven to 230 °C (450 °F).
On a work surface dusted with the remaining flour, cut dough into equal pieces (about 8).
Shape each piece into a long 1.5-cm in diameter rope.
Tie into pretzels or other shapes.
In a large pot of boiling water, add baking soda (which will make for crispier pretzels).
With a slotted spoon, gently place one pretzel at a time in the water and cook for about 10 seconds on each side.
Remove and place on a baking sheet lined with parchment paper.
Sprinkle generously with coarse salt and bake for about 6 minutes.
Serve warm with prepared mustard.
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