DAY 1:
In mixer bowl, stir yeast, brown sugar, salt and warm water (105° - 120°) with a wooden spoon until the yeast is dissolved. Measure flour into a small bowl. Gradually add flour to liquid mixture, using the dough hook until flour is completely mixed in. Mix with dough hook for 2 minutes at a 4 speed setting.
Place dough on clean counter; knead 3 minutes using clean, dry hands. Grease a plastic bag with vegetable spray. Place dough in bag and refrigerate. Clean up.
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DAY 2:
Preheat oven to 475°. Grease cookie sheet lightly or use sheet of parchment. Boil baking soda and water in a medium saucepan over high heat.
Divide dough; shape pretzel however you want. Using a slotted spoon or spatula, dip each pretzel into baking soda water for 10 second; place on baking sheet. Sprinkle with salt (if desired). Baking in middle of oven 8 to 10 minutes or until golden brown. After baking, you may add melted butter and cinnamon sugar mixture ( 2 tablespoons sugar and ½ teaspoon cinnamon) or melted butter and Italian Seasonings.
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