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1
Combine the water, sugar and yeast in a large mixing bowl and set aside in a warm spot.
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2
After 10-15 minutes, the mixture should begin to foam and bubble.
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3
Add the salt and about half of the flour; mix well with a wooden spoon.
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4
Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough.
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5
Continue to knead the dough for another 5 minutes before transferring to a clean bowl with the bottom coated with olive oil.
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6
Turn the dough in the bowl to coat all sides evenly with oil.
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7
Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place until doubled in bulk, about an hour.
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8
In the meantime, stir together any combination of seeds, pepper, granulated garlic, dried minced onion and salt; set aside.
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9
(See description.
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10
).
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11
Preheat the oven to 400 degrees.
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12
Punch the dough down and roll into a large log.
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13
Pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
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14
To form a traditional pretzel shape, simply tie the dough into a loose knot pinching the loose ends across the loops.
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15
Transfer the pretzels onto greased baking sheets, being sure to leave generous amounts of room between them.
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16
Note: They will expand both as they rise and again as they boil and bake.
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17
Cover the pretzels with a cloth and allow to rise again, about 5 - 10 minutes.
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18
Combine the baking soda and the water in a saucepan and bring to a boil.
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19
Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 45 seconds to 1 minute.
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20
More than one may be boiled at a time, but be sure not to crowd the the pan as they will expand as they boil.
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21
Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with the salt/seed mixture.
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22
Bake in preheated 400 degree oven for about 20-24 minutes or until golden brown.
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23
Serve warm with hot mustard and maybe cold beer.
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24
Store in an air-tight container and rewarm prior to serving.
