This is the recipe I want to try....probably Saturday I will give them a try.................................
1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 tsp active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
baking soda (1/2 cup)
In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115*) with the yeast and let stand until foamy.
Add the remaining cup of warm water along with the milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
Add flour and mix on dough cycle or med. low speed.
Remove dough from the bread machine once it forms a nice firm, pliable dough ball.
Add more flour if necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes.
Roll into a 2 foot long log and cut into 12 even pieces.
Cover dough with plastic and a damp cloth and let sit for 10 minutes.
Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
Let the pretzels rest for an additional 30 minutes.
Preheat oven to 425*
Lightly oil 2 baking sheets.
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
Drop two (2) rolls into the boiling water and boil for no more than 30 seconds, turning once.
Carefully remove with tongs or slotted spoon and hold above pot and let drain.
Sprinkle lightly with salt.
Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for 8-10 minutes, or until browned all over; shift pans from top to bottom and back and forth halfway through, for even baking.
Let rolls coll on the baking sheets for about 5 minutes, then transfer them to a rack.
Cal. from fat 22
Total Fat 2.4g
Sat. Fat 1.3g
Sodium 26.6 mg
Total Carbs 38.2g