- 2 tsp active dry yeast
- 1 pinch of sugar
- 2/3 cup + 1 tbsp warm water
- 2 1/2 cup all-purpose flour
- 4 tbsp sugar
- 1 tsp salt
- 2 tbsp oil
- 3 tbsp baking soda
- 1 cup hot water
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined (about 5 minutes).
Transfer the dough in a greased bowl, cover with cling wrap and let it rest until double in size. Time needed depends on the temperature in your kitchen. We let our dough rise about an hour and a half.
When the dough has doubled in size, divide into 12 balls. Take one ball and roll it into a long strand. Set aside. Repeat with the rest of the dough. After all 12 long strands are rolled out, take the first one and stretch it out again and twist it into a pretzel shape and place on the parchment paper. Repeat and finish the rest.
Mix the baking soda and hot water together until baking soda is dissolved. Dip each pretzel into the mixture and place it back on the parchment paper.
Bake for 8 minutes or until golden brown.
Recipe adapted from Little Corner of Mine