Salted Pretzels

Pour the culture into a mixing bowl.  Stir in the oil, salt, and sugar into the water;  add to the culture and mix well.  Add the flour a cup at a time until the dough becomes too stiff to mix by hand.  Turn out onto a floured board and knead in the remaining flour until the dough becomes smooth and satiny.

Divide the dough into 15 to 20 egg-size balls.  Roll each ball into a 14-inch rope by rolling between your hands.  Twist and loop each rope into a pretzel shape.  Proof for 1 hour at 85 degrees in a proofing box.

Add the baking soda to a large pan of water and bring to a boil.  Carefully drop the pretzels into the water one at a time.  Simmer briefly, turning once.  Remove them with a slotted spoon and place on a paper towels or a cloth with the water drains off.

Transfer the drained pretzels to a baking sheet.  Make several oblique slashes in the crest of each pretzel with a razor blade and sprinkle with course salt.  Bake in a preheated oven at 425 degrees for 30 to 40 minutes, or until brown.  Let cool on a wire rack.

What a great smelling kitchen you will have!  Happy baking!