Courtsey of Cupcakes and CashmereBread Pretzels or Sticks (Joy of Cooking 1978)
Combine in a mixer bowl:1 cup lukewarm water (105-115 degrees F)1 package active dry yeastWhen dissolved, add and beat at least 3 minutes:1 1/2 cups sifted all-purpose flour2 tablespoons soft butter1/2 teaspoon salt1 tablespoon sugarStir in:1 1/4 cups sifted all-purpose flourand knead until the dough loses its stickiness. Let rise in a covered greased bowl until doubled in bulk.Punch down and divide into 12 pieces for pretzels or 36 smaller pieces for sticks. With your palms, roll the 12 pretzel pieces into 18-inch lengths about pencil thickness, tapering the ends slightly. Loop a twisted oval (the book shows a diagram). Place on a greased baking sheet and let rise until almost doubled in bulk.Preheat oven to 475 degrees F.Have ready a boiling solution of:4 cups water5 tablespoons baking sodaDo not use an aluminum pan for this mixture.With a slotted spoon, carefully lower the pretzels into the water about 1 minute, or until they float to the top. Return them to the greased sheet.Sprinkle with:Coarse saltBake until crispy and browned, about 12 minutes for the pretzels, less for the sticks.They are best served at once, but will keep about one week in an airtight container. Cool before storing.
