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1
In a bowl, dissolve yeast in water.
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2
Add 1-1/2 cups (350 ml) of the flour, the oil, and sugar.
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3
Beat for about 3 minutes to make a smooth batter.
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4
Gradually stir in enough of the remaining flour to form a soft dough.
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5
Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking.
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6
Place dough in a greased bowl; turn over to grease top.
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7
Cover and let rise in a warm place until double (about 1 hour).
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8
Punch down dough, turn out onto a floured board,and divide into 12 pieces.
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9
Shape each into a smooth ball by gently kneading.
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10
Then roll each into a smooth rope about 18 inches long, and twist into a pretzel shape.
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11
Place slightly apart on a greased baking sheet turning loose ends underneath.
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12
Let rise, uncovered, until puffy (about 25 minutes).
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13
Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
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14
With a slotted spatula, lower 1 pretzel at a time into pan.
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15
Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet.
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16
Let dry briefly, then sprinkle with coarse salt and let stand, uncovered, until all have simmered.
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17
Bake in a preheated 425 degree (225 C.) oven for 12 to 15 minutes or until golden brown.
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18
Transfer to racks.
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19
Serve warm with butter, mustard or even cream cheese.
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20
Or let cool completely, wrap airtight,and freeze.
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21
To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree (200 C.) oven for about 10 minutes or until hot.
