1 Package active dry yeast (2 tsp)
Warm water (1/8 Cup-105°f)
Warm water (1 1/3 Cup)
1/8 tsp salt
1 T Brown sugar
Flour (4 1/2 Cups)
Optional: add 1 T fresh chopped rosemary ,1/2 T black pepper, ground
Baking Soda method
2T Baking Soda per 1 c water
Pot of water
Dissolve yeast in 1/8-cup warm water and brown sugar. Stir in 1 1/3 cups warm water, add salt and flour. Knead dough until smooth and elastic. Dough does not need to rise.
Heat oven to 400°f.
For Baking soda method: In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixtures to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
Cut the dough into eight pieces. Roll a long thick pencil shape with your hands but keep the middle a little thicker. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise 10 minutes or so.
Place pretzels one at a time in water/baking soda mixture for 10-15 seconds. Remove the pretzel from the bath (let drain a few seconds on the spatulas so you are not dripping) and place onto a pan lined with parchment paper.
Salt the top of pretzels with course ground sea salt/pretzel salt. Place cookie sheet with pretzels into the oven for 18-19 minutes or until pretzel is to desired darkness. Enjoy while warm.