Pretzels

Proof the yeast in ¼ cup water. Combine the dry ingredients. Add the remaining ¾ cup water and yeast/water. Mix thoroughly. Knead the dough until it is elastic. Place in an oiled bowl. Cover with towel, and put in a warm place to rise until doubled. Punch down and transfer to a floured surface.

Divide into 12 parts; roll into thin ropes. Form the pretzels, and place on a baking sheet lined with parchment paper. Cover with plastic, and allow pretzels to rest for about 30 minutes.

Place 2 inches of water in a wide sauté pan, and bring to a boil. Preheat oven to 425 degrees. Place 2 cups of water and 2 tablespoons of baking soda in a small bowl and reserve. Once pretzels have rested and water comes to a boil, carefully slide pretzels in to the boiling water one at a time, flipping each after 1 ½ minutes. Boil for 3 minutes total. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place back on parchment-lined baking sheet. Bake in the oven until golden, approximately 15 to 20 minutes. Cool on a rack.