Before the ruby slippers . . .
Somewhere over the rainbow . . .
From Contention to Contentment: The journey of one bitter young woman toward becoming a gracious and mature woman of God, this side of glory.
German-Style PretzelsActive: 45 min Total: 4 hrs Makes 8 pretzels3 and 3/4 cups bread flour, plus more for dusting1 and 1/2 cups warm water1 and 1/4 tsp active dry yeast2 tsp kosher salt2 tbsp unsalted butter, softened2 quarts water for boiling1/2 cup baking sodacoarse or pretzel saltIn the bowl of a standing electric mixer with dough hook, combine flour, warm water, yeast, salt and butter. Knead on medium speed until evenly moistened, about 2 minutes. Knead on high speed until smooth, elastic dough clings to the hook, about 8 minutes.Transfer the dough to a floured surface and cover loosely with a dry towel for 5 minutes.Cut the dough into 8 pieces and form each into a ball. Re-cover with the towel and allow to rest for another 5 minutes.On an unfloured surface roll each ball into a rope, tapering the ends. Shape into a "U", cross the ends twice to make the twist, then bring the ends to the bottom of the "U" and press the tips into it. Place on a baking sheet lined with wax paper and let stand uncovered in a warm place 45 minutes or until slightly risen. Then refrigerate uncovered 2 hours or overnight.To bake: preheat oven to 400 degrees F. Dissolve baking soda in 2 quarts of boiling water. Boil each pretzel for 30 seconds, then drain on a wire rack before salting with coarse salt. Bake on top and middle racks in the oven until they are shiny brown and risen, about 17 minutes. Shift the pans half way through baking, if applicable. Let cool slightly before serving.