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In a bowl stand mixer, mix ¼ cup warm water with yeast, let stand 10 minutes. With dough hook attachment stir in remaining 1 ½ cup water, 4 cups flour and salt. Add more flour ¼ cup at a time if necessary to make a stiff dough. Knead dough for 10 minutes.
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Lightly oil a large bowl. Form the dough into a ball, put in the bowl and cover with a towel. Rise for 1 hour, it should double.
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Preheat oven to 475 F. Spray baking sheet with cooking spray. Bring a large heavy pot half filled with water to boil over medium-high heat, and then add baking soda.
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Quarter the dough, then cut each quarter into 3 pieces. Roll one piece to 18” long. Hold up one end in each hand, set the middle “U” on the counter, cross the two ends and fold them back onto the dough.
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Drop pretzels, one at a time, in the boiling water and cook for 15 seconds then remove with tongs and place on baking sheet. Repeat. Sprinkle with salt. Bake for 13 to 15 minutes, or until dark brown.