1 tbsp. hot water
1/2 pkg. dry yeast (1 1/4 tsp.)
2/3 c. warm water
1/6 c. brown sugar (2 tbsp. + 1 tsp.)
2 1/2 c. flour
Extra flour for rolling & kneading, about 1/3 c.

1. Mix hot water and yeast in a bowl until dissolved.

2. Stir in warm water and brown sugar. Slowly add flour, stirring constantly until mixture is smooth and does not stick to the sides of the bowl.

3. Dip CLEAN HANDS in extra flour and knead dough until sticky and smooth, turning as you work.

4. Pinch 1 piece of dough (size of a golf ball) and roll until 14" to 18" long. Shape like a pretzel.

5. Place on a cookie sheet lined with wax paper.

4 tbsp. baking soda
4 c. water
Kosher salt

1. Preheat oven to 425 degrees.

2. Fill skillet with 4 cups of water and add 4 tablespoons baking soda. Bring to boil.

3. Remove pretzels from cookie sheet and place on GREASED turner or slotted spoon. (Using Pam works best!)

4. Lower each pretzel into pan for about 40 seconds.

5. Drain and place on a foil lined, greased cookie sheet.

6. Sprinkle with Kosher salt and bake for 8 to 10 minutes or until golden brown.