Pennsylvania Dutch Pretzels

These pretzels are a little bit of work, but well worth it!

Ingredients:
4 cups unsifted all-purpose flour
1 pkg fast-rising or regular dry yeast
1 tsp sugar
1/2 tsp salt
1 1/2 cups very warm water (120-130F)
3 Tbsp baking soda
Caraway seeds and/or coarse sea salt

Instructions:
In large bowl of electric mixer, combine 1 1/2 cups flour, the yeast, sugar and salt.  With mixer at low speed, add the warm water to flour mixture.  Beat at medium speed 3 minutes, scraping bowl ofter.  Add enough remaining flour until dough leaves side of bowl.

On lightly floured board, knead dough until smooth and elastic, about 5 minutes.  Place in lightly greased bowl; turn dough over to bring greased side up.  Cover bowl with a kitchen towl; let rise in a warm place (85F) free from drafts until double in bulk, about 45 minutes.

Punch down dough; turn out onto board.  Divide dough into 12 equal pieces.  Roll out each piece, one at a time, into an 18 x 1/2 inch rope with tapered ends.  Shape each rope into a pretzel. (About 2 inches from ends, wrap ropes around each other once or twice.  Keeping rope ends separate, lift ends adn twisted portion toward you.  Place rope ends on top of closed end of U about 2 inches apart.  Pinch ends into closed end of U to seal.)

Place on a well-floured board.  Cover with a kitchen towel; let rise in a warm place 30 minutes.  Preheat oven to 400F.  In a large skillet, combine baking soda with 1 quart water; bring to boiling.  Place pretzels 2-3 at a time in the water bath; simmer 20 seconds. 

Remove with slotted spoon; place 2 inches apart on a well-greased and floured baking sheet.  Sprinkle with caraway seeds or sea salt.  Bake until golden brown, about 15 minutes; loosen midway during baking.  Transfer to wire racks to cool completely.  Serve with mustard, if desired.

Servings: 12 pretzels