Soft Pretzels

This recipe is Natalie Gillette's. She is taking a cooking class at school. These taste like the real thing!

1 cup warm water 1 t. yeast 1/4 c. honey 1 t. salt 3 c. flour Directions: Combine water, yeast, honey, salt in the bowl of the large mixer. Add the flour 1 cup at a time, when the mixture gets thick, switch to the dough hook. Knead on low speed until smooth and elastic about 5-7 minutes. The dough will be very stiff. Turn the dough onto a lightly floured surface and shape into a ball. Place in a greased plastic bag to cool rise over night in the refrigerator (or just let it rise for an hour in the bowl). Preheat oven to 450. Divide the dough into 8-12 pieces (depending on how big you want them). Roll each piece into a snake about 20 inches long. Shape into a pretzel form. In a 10 inch skillet, mix, cover and heat until boiling: 6 cups water 3 T. baking soda Once the water boils drop the pretzel dough one at a time into the water and simmer for 1 minute. 4 at a time in the pan works well. Gently lift out of the water onto a towel and blot dry. Put pretzels on a well-greased baking sheet. Sprinkle coarse salt over the pretzels. Bake until golden brown approximately 12 minutes. Number Of Servings:8-12