This pretzel recipe is a great treat for your family during the summer months. With parties and events ongoing, make a batch of these delicious pretzels and surprise your guests with your ingenuity and thoughtfulness!

Dough

3 cups (12 3/4 ounces) King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour

2 tablespoons non-diastatic malt powder or 1 tablespoon sugar

1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but helpful)

1 tablespoon butter or vegetable oil

1 teaspoon salt

2 teaspoons instant yeast

1 cup (8 ounces) water

Topping

3 tablespoons (1 1/2 ounces) water

1 tablespoon non-diastatic malt powder (or 2 teaspoons sugar)

2 teaspoons baking soda

pretzel salt, cinnamon-sugar, or pearl sugar

2 tablespoons (1 ounce) butter, melted (optional)

1. Mix and knead the dough ingredients together—by hand, mixer, or machine—till the dough is cohesive and fairly smooth. It should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water.

2. Cover the dough and let it rest for 30 minutes.

3. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into six pieces, each weighing about 3 1/4 ounces. Roll each piece of dough into a 24-inch rope.

4. In a shallow bowl, mix together the water, malt (or sugar) and baking soda.

5. Shape each rope into a pretzel, and dip in the baking soda solution; this will help the pretzels brown.

6. Sprinkle with pretzel salt or pearl sugar, if desired, and bake in a preheated 400*F oven for 12 to 15 minutes, until golden brown.

7. Remove them from the oven, brush with melted butter, dip in cinnamon sugar (if desired), and serve warm.

Yield: 6 large pretzels.

Recipe and photo courtesy of the King Arthur Flour Company.

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