German Salted Pretzel(Salzbrezeln)

• 1/2 c. warm water (110~F, 45~C)
• 1 1/8 tsp. active dry yeast
• 1 tsp. sugar
• 3/4 c. milk
• 1 tsp. salt
• 4 1/2 tsp. vegetable oil
• 4 1/4 c. all-purpose flour
• 2 tsp. salt
• 1 tsp. baking soda
• coarse salt crystals

1. Grease a baking sheet; set aside.
2. In a large bowl, dissolve yeast and sugar in water.
3. Let stand until foamy, 5 to 10 minutes. Beat in milk, 1 teaspoon salt and oil.
4. Beat in 2 cups flour. Let stand 10 minutes.
5. Add enough remaining flour to make a soft dough.
6. Turn out dough onto a lightly floured surface.
7. Clean and grease bowl.
8. Knead dough 8 to 10 minutes or until smooth and elastic.
9. Place dough in greased bowl, turning to coat all sides. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 30 minutes.
10. Punch down dough.
11. Divide dough in half.
12. Roll each half into a long roll; cut each into 12 pieces.
13. Roll each piece into a 14-inch rope.
14. Twist and loop into pretzel shape.
15. Cover and let rise 10 minutes.

warm water, active dry yeast, sugar, milk, salt, vegetable oil, allpurpose, salt, baking soda, salt crystals

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382930 (may not work)