salted pretzels

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Salted Pretzels

2 cups sponge

2 Tbs oil

1 tsp salt

1 Tbs sucanat

1/2 cup warm water

3 cups flour

1/4 cup baking soda

coarse salt

Put sponge in bowl. Mix water, oil, salt and sucanat and add to sponge. Add the flour.

Form into egg-sized balls. Rool each ball between the hands to form a 14-inch rope.

Twist and loop the ropes into pretzel shapes and proof.

Bring a large pan of water to a boil. Stir in the baking soda. Drop the pretzels carefully, one at a time, into the boiling water. Simmer briefly, turning once. Remove them with a slotted spoon and place on cloth or paper towel until water drains off.

Preheat oven to 425*. Transfer pretzels to a baking sheet, make several oblique slashes in the crusts with a razor blade, and sprinkle with coarse salt.

Bake for 30-40 minutes, or until brown.

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