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1
Prepare the dough
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2
In a large bowl, using a wooden spoon, stir together the flour, yeast, sugar and salt.
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3
The warm water must be between 115 and 125F Use an instant-read thermometer to check the temperature.
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4
Pour the water and the 3 tablespoons vegetable oil into the flour mixture.
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5
Stir with the wooden spoon until a rough, shaggy dough forms.
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6
Knead the dough.
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7
Sprinkle a work surface with some flour.
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8
Dump the dough onto the surface.
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9
Knead the dough until it is smooth and no longer sticky, about 10 minutes.
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10
Flour your hands and the surface with more flour as needed to prevent sticking.
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11
Let the dough rise.
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12
Gather the dough into a ball.
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13
Wipe out the bowl and oil it with about 1 teaspoon of the vegetable oil.
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14
Put the dough into the bowl and turn the ball to coat it with oil.
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15
Cover the bowl tightly with plastic wrap.
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16
Set the bowl in a warm spot and let the dough rise until doubled in size, about 45 minutes.
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17
Poke the dough with your finger to see if it is ready.
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18
Form the ropes.
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19
Oil 2 baking sheets with the remaining 2 teaspoons oil.
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20
Dump out the risen dough onto a clean work surface and press gently to deflate.
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21
Cut the dough into 10 equal pieces with a knife.
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22
Work with 1 piece of dough at a time and keep the remaining pieces loosely covered with plastic wrap.
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23
Using the palms of your hands, roll the dough into a rope about 20 inches long, adding flour only if needed to prevent sticking.
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24
Repeat with the remaining dough pieces.
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25
Twist the ropes.
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26
Twist each rope into a pretzel by making an oval about 3 inches wide.
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27
At the top of the oval, twist the rope together twice.
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28
Form the pretzels
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29
Bring the ends of the rope to the bottom of the oval so that the twist is in the middle.
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30
Press down the ends so the dough sticks.
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31
Divide the pretzels evenly between the 2 prepared baking sheets.
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32
Cover the pretzels loosely with plastic wrap.
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33
Set the baking sheet in a warm spot and let the pretzels rise until puffed and doubled in size, about 20 minutes.
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34
While the pretzels are rising, preheat an oven to 450F.
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35
Boil the pretzels.
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36
Fill a large saucepan two-thirds full of water and stir in the baking soda with a slotted spoon.
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37
Bring the water to a rolling boil over high heat.
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38
Remove the plastic wrap from the pretzels.
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39
Ask an adult to help you boil the pretzels.
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40
Using the slotted spoon, lift a pretzel from the baking sheet and carefully slip it into the boiling water.
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41
Be careful: The water and steam are very hot!
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42
Boil the pretzel until it floats to the surface, about 30 seconds.
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43
Turn the pretzel over with the spoon and boil for 30 seconds more.
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44
Using the slotted spoon, remove the pretzel and return it to the baking sheet.
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45
Repeat with the remaining pretzels, placing them about 2 inches apart.
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46
Salt and bake the pretzels.
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47
Sprinkle each pretzel with a big pinch of coarse salt.
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48
Put 1 baking sheet in the oven and bake the pretzels until they are deep golden brown, about 15 minutes.
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49
Using oven mitts, remove the baking sheet from the oven, set it on a wire cooling rack and let cool completely.
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50
Repeat with the remaining pretzels.
