The pretzel dough:
1 package dry active yeast
1 cup lukewarm water (110 degrees)
1 tbls sugar
1/2 tsp salt
2 tbls softened butter
3 cups flour, divided
Note: you can substitute the above ingredients with one loaf
of
purchased, frozen bread dough from your market that's been
thawed.)
Additional ingredients:
2 tbls baking soda
coarse salt to taste
To prepare homemade dough:
mix the yeast, lukewarm water, and sugar in a small bowl and whisk
until the yeast is evenly blended. In a second, larger bowl,
blend the
butter with 1 1/2 cups of the flour. Add the yeast mixture
and stir
until blended, then mix in the rest of the flour. When evenly
mixed,
begin to knead the dough until it loses its stickiness. Let
the dough
rest and rise for about 20 minutes at room temperature.
Using homemade or purchased dough:
Divide the dough into 12 pieces and roll into ropes about 15 inches
long on a lightly floured cutting board. Twist into a pretzel
shape, or
shapes of your own liking, firmly pinching the ends together.
Be
sure both ends of the rope of dough are connected in a continuous
pattern. Let the twisted dough rest and rise for about ten
minutes.
Meanwhile, heat a large wide mouthed pan of water to boiling, then
add baking soda and reduce to a simmer. Gently place uncooked
pretzels into the water with a slotted spoon or spatula, a few at
a
time. Cook for about one minute on each side. Lift from
the water,
drain and place on a baking sheet. Sprinkle with coarse salt
and
bake in a 475 degree oven for 12 minutes until golden brown.
Cool
on a baking rack.
To make Pretzel Reuben Sandwiches:
4 pretzels, sliced in half horizontally
4 tbls mustard (Dijon, or your personal favorite)
4 oz corned beef, divided
4 oz sliced Swiss cheese, divided
1/2 cup sauerkraut, rinsed, drained and divided
Slice each pretzel in half, and spread the bottom half with mustard.
Place 1 oz each of corned beef and Swiss cheese on the pretzel
bottom and add a pinch of sauerkraut to taste. Cap with the
pretzel
top to finish the sandwich.