Soft pretzels come to mind as one of those great warm weather snacks; tastes great with lemonade or a cold beer, provides salt to balance electrolytes, and the carbs keep you going until the main entrees are ready! I like mine with melted cheese (Velveeta!) but my brothers would have chosen a spicy, honey mustard. Creating this popular snack will be a hit at your next picnic...I guaranteeeeeeeeeeeeeeee!
1 pkg. or 1 scant T of dry yeast
1/4 cup warm water (105F to 115F-degrees)
2 1/2 cups all-purpose flour
1/4 tsp. Kosher salt
1/2-2/3 cup cold water
2 T baking soda
1/2 cup cold water
Pretzel Salt (Coarse)
2 T melted butter
Dissolve the dry yeast into the warm water. Sprinkle about 1/2 tsp. sugar over yeast. Let rest for 5-7 minutes until foamy. In the food processor bowl, process the flour and salt. Add the foamy yeast and pulse for 5 seconds. While the processor is running add the cold water, starting with just 1/2 cup. Add more water just until the dough comes together in a ball.
Turn out onto board and knead a few minutes. Place into a one-gallon plastic bag coated with Crisco Oil Spray (like PAM). Let rise 30 minutes.
Preheat oven to 400F-degrees.
Mix the baking soda and water in a shallow bowl. Punch down the dough and divide it into 8-equal pieces.
Roll each piece into a 16-inch rope and twist into a pretzel shape.