| 1 | *coarse salt - ex. |
| 2 | Diamond kosher salt (available in n.y. |
| 3 | Area) or any other company sold in your area. |
| 4 | In a large bowl, dissolve the yeast in a little of the warm water. |
| 5 | Add the rest of the water, the sugar and flour. |
| 6 | Knead for 3 to 5 min., until you have a smooth elastic dough. |
| 7 | Cover and let rest for 15 min. Preheat the oven 450 degrees. |
| 8 | Fill a large pot of water and add 1 tablespoon of baking soda for each cup of water. |
| 9 | Bring to boil. |
| 10 | Cut the dough to 4 parts. |
| 11 | Roll into balls and let rest for 5 min. roll the ball of dough under your palms into 1 inch thick ropes. |
| 12 | Cut each into 6 strips. |
| 13 | Let rest again. |
| 14 | Then roll the 2 inch strips into thin pencils of dough. |
| 15 | Twist them into pretzels by forming a u , with the open end towards you. |
| 16 | Pick up the ends of the u and cross the arms. |
| 17 | You can give them a second twist if you"ld like. |
| 18 | Then bring the ends up and press them onto the arc of the u. |
| 19 | Drop the twisted pretzels into boiling water for 15 seconds, just until they rise to the top. |
| 20 | Remove with a skimmer and place on a greased and salted cookie sheet. |
| 21 | Sprinkle the top with coarse salt and bake 8 to 10 min. until golden brown. |
| 22 | Stu talkofsky bsnx01a ~-------- ~inspired by newsday (l.i.newspaper) may 20, 1992 |
