Giant Pretzels...And a Winner!!

First of all I need to announce our winner of the Shutterfly Book!  So exciting.  We appreciate all the entries, and can't wait for another giveaway.  They are so fun!  So with Random.org the winner is....drum roll, please....Whitney Blaisdell!!!  Congrats!  You need to e-mail Monica to claim your prize at cholita41 at yahoo dot com. 

Now the Pretzels...

...you know...like the ones in the mall!?  Oh baby!  Every time I do go to the mall, which isn't very often, I have to stop by Pretzel Maker and get me one.  I was craving one so bad one day when I was pregnant with my 2nd baby, that I had to make some, because I wasn't driving an hour to get one.  I found the perfect recipe.  These taste even better than the ones you can buy.  I've been making them since, and my family and I gobble them up.  Jason likes his dipped in pizza sauce, I like mine dipped in butter...lots and LOTS of butter.  They are best fresh out of the oven, but are also good the day after microwaved.  I would have one for breakfast if there were any left.  :o)  These are so simple to throw together.  Give them a try, and i'm sure you will be so happy you did...or mad at me, because they are so amazing that you can't stop at 1.

Giant Pretzels
2 1/4 tsp. active dry yeast, or 1 packet
2 Tbsp. brown sugar
1 1/8 tsp salt
1 1/2 c. warm water, about 110 degrees F (make sure it's not too cold and not too hot.  It's gotta be just right to get that yeast growing.)
3 c. flour
1 c. bread flour
2 c. warm water
2 Tbsp baking soda
3 Tbsp melted butter
Coarse Kosher Salt

In your mixing bowl add yeast, brown sugar and salt.  Pour in water and give it a quick stir.  Leave it alone until you start seeing that yeast bubble up and grow, about 5-10 minutes.  Then add your flour and with your hook start mixing it until it's smooth and elasticy.  (Is that a word?)  If you don't have mixer with a hook then you'll need to knead the dough about 8 minutes until it's smooth and elasticy.  Pour a little veggie oil in a big bowl and plop your dough in there and move it around to get that oil all over the dough.  Cover and let raise for about an hour or until double in size. 

Combine your 2 c. warm water and baking soda in a pie pan or 8 inch casserole dish.

When the dough is done seperate dough into 12 parts.  Roll your pieces out into 3 foot ropes, (Roll it out about half way and set aside, and when your done rolling out your last one go back to your first and it will be easier to roll it out into a 3 foot rope.)  Shape them into pretzels, and dip them in your baking soda solution and place on a cookie sheet lined with parchment paper.  Let rise 15-20 minutes.

Bake at 450 degrees for 15-20 minutes, or until a golden brown.  Remove from oven and brush on melted butter and sprinkle with salt.  These are also good with parmasean cheese, cinnamon sugar, garlic salt, or whatever else you would want to experiment with. 

Hope you are having a wonderful week!  Have a happy Wednesday!!!