Mini Pretzels
Ingredients
1 ¼ cups warm water, more as needed
4 Tsp active dry yeast
1 Tsp white sugar
5 cups all-purpose flour
1/4 cup white sugar
1 ½ Tsp salt
1 Tbsp vegetable oil, more as needed
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Instructions
In a bowl, add 1 ¼ cups warm water, 4 tbsp yeast and 1 tsp sugar; let it sit for 10 minutes until creamy.
In a large bowl, mix 5 cups flour, ½ cup sugar, and 1 ½ tsp salt together. Make a hole in the center and add yeast mixture and 1 tbsp of vegetable oil. Mix well and form into a dough, adding extra water if dry.
Knead dough until smooth for about 7 minutes. Lightly oil a large bowl, place the dough inside, and turn it to coat with oil. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
Preheat the oven to 450°F.
In a large bowl, add 4 cups hot water and ½ cup baking soda. Stir until dissolved and set aside.
Line baking sheets with nonstick aluminum foil and set aside.
Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place on the prepared baking sheets. Sprinkle with kosher salt.
Bake for 8 minutes, or until golden brown.
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