Note: These are best eaten on the same day, but the dough may be mixed the night before and refrigerated. Remove dough from refrigerator at least 30 minutes before shaping pretzels. This recipe is adapted from Martha Stewart.

• 1/3 c. baking soda

• 3 c. flour

• 2 1/4 tsp. or 1 pkg. instant yeast

• 3 tbsp. dark brown sugar

• 1/2 tsp. salt

• 1/8 tsp. cayenne pepper

• 2 tbsp. room temperature butter, cut in 8 pieces

• 1 c. warm water

• 8 c. water (2 quarts)

• 1 tbsp. barley malt syrup or brown sugar

• 1 egg yolk, beaten with 1 tbsp. water

• Coarse salt for sprinkling

Directions

Preheat oven to 250 degrees. Spread baking soda on baking sheet and bake for 30 minutes. Set aside to cool.

In a large bowl, whisk together flour, yeast, brown sugar, salt and cayenne pepper. Stir in butter, then make a well in the center and add the water. Mix until the dough comes together in a shaggy mass. Using your hands, gather dough together and turn out onto a lightly floured surface. Knead for several minutes until it is no longer sticky. Cover with plastic, and let rise in a warm place for 30 minutes.

Turn dough out onto your work surface and cut into 12 equal pieces. Roll each piece into an 18-inch rope and set aside. If the dough seems sticky, flour your hands (not the counter) and roll. Repeat with remaining pieces.

Place parchment paper on 2 baking sheets and generously spray or oil well.

Preheat oven to 425 degrees, and place racks on bottom and upper third of oven.

With each rope of dough, form a U shape and make a twist about 3 inches from the ends. Fold the twisted portion backwards along center of U to form a pretzel shape, then gently press ends onto the dough to seal. Transfer to the baking sheet. After all are shaped, cover each pan with a clean towel and let rest for 20 minutes.

While the pretzels are resting, bring 2 quarts of water to a boil, then add barley malt syrup or brown sugar, and the baking soda. Mixture will froth. Stir to dissolve, then reduce heat to a simmer.

Carefully place three pretzels at a time, top side down, into the water. After 30 seconds, turn pretzels over. After another 30 seconds, lift with a slotted spoon or spatula, tapping to shed excess water, and return to oiled parchment paper. Repeat with remaining pretzels.

Brush each pretzel with egg yolk mixture, trying to drip as little as possible onto the parchment, then sprinkle with coarse salt.

Bake for 7 minutes, then switch pans' position on racks and bake for another 7 minutes.

Transfer pretzels to wire racks. Serve immediately, or keep uncovered at room temperature for up to 12 hours. Rewarm in a 250-degree oven, if desired.

Nutrition information per pretzel:

Calories150Fat3 gSodium445 mg

Carbohydrates26 gSaturated fat1 gCalcium10 mg

Protein4 gCholesterol20 mgDietary fiber1 g

Diabetic exchanges per serving: 1½ bread/starch, ½ fat.

Baking Central creates step-by-step of shaping, poaching and baking pretzels. (The Minnesota Star Tribune)

1. You can get closer to the effects of an authentic lye bath by baking the baking soda on a sheet pan for about 30 minutes. 2. Divide the risen dough into 12 equal pieces. 3. Roll each piece of dough on an unfloured surface to a rope about 18 inches long. 4. Make a U shape, then twist about 3 inches from the ends and pull down to make a pretzel shape. 5. Adding barley malt syrup (or brown sugar) to the poaching water heightens color and flavor. 6. Poach the pretzels three at a time, 30 seconds on each side. 7. After brushing each with an egg wash, sprinkle with coarse salt and bake. (The Minnesota Star Tribune)