Homemade Soft Pretzels

Today Little Foodie had the day off from school, so after we went to the movies we came home and made a batch of homemade soft pretzels. Our pretzels did not turn out as beautiful as the one in the picture but they did turn out super yummy, we made some with salt and some with cinnamon/sugar. I put the pretzels in the freezer in individual baggies and they will make the perfect after-school snack! I found this recipe in the Oct. issue of the Everyday with Rachel Ray magazine. Enjoy!!

• 1 1/2 cups lukewarm water
• 1 package active dry yeast (2 1/4 teaspoons)
• 4 1/2 cups flour
• 2 tablespoons light brown sugar
• 2 teaspoons table salt
• 1 large egg, separated
• 4 tablespoons unsalted butter, melted
• 2 tablespoons baking soda
• Coarse salt, for sprinkling

Directions:

1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes.

2. Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes.

3. In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands, roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel.

4. In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes.