Papa Drexler's Bavarian Pretzels

In the spirit of my New Year's resolution to try intimidating recipes, I'm attempting to get over my fear of using yeast.

Yeast is a scary ingredient. First of all, it's alive. What if I kill it? Is yeast murder a chargeable offense? Secondly, the term yeast has somewhat of a stigma attached to it. I won't say it, but it rhymes with...flinfection.

I wanted soft pretzels to be my first yeast-infused adventure since 1.) my grocery doesn't sell them and 2.) pretzels make my heart go pitter-patter. They were pretty simple and (phew!) fun to make. I don't know who Papa Drexler is, but hot dang, he's got a great recipe. Try yeast! These pretzels are a far cry from any sort of flinfections.

Papa Drexler's Bavarian Pretzels    Makes about 10 pretzels

3 cups all-purpose flour, divided

1 T. active dry yeast

1 t. white sugar

2 T. butter, softened

1 1/3 cup warm (100-110 degree) water

1/4 t. salt

3 T. baking soda

3 cups water

2 T. butter, melted

1 T. coarse sea salt, or to taste

In a large bowl, stir together 1 cup flour, yeast, sugar, 2 T. butter, and 1 1/3 cup warm water. Let sit for 15 minutes. Stir in the salt and gradually add in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.

Divide the dough into 10 pieces and let rest for a few minutes. Roll out one piece at a time into a 15 inch rope. Loop and twist into a pretzel shape. Set on a baking sheet while rolling out the remaining portions.

Preheat oven to 450 degrees. Bring the 3 cups of water to a boil and add baking soda. Remove from heat. Dip pretzels into the water bath for about 45 seconds. Carefully scoop the soaked pretzels on a greased baking sheet. Brush with melted butter and sprinkle with coarse salt.

Bake until golden brown, 8 to 10 minutes. 

• • Recipe from: All Recipes