PENNSYLVANIA DUTCH SOFT PRETZELS

1 (1.4-ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
21/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold water, divided
2 tablespoons baking soda
About 4 teaspoons coarse salt
3 tablespoons unsalted butter, melted

Dissolve yeast in warm water in a 1-cup liquid measure. In a food processor fitted with the metal blade, process flour and salt about 5 seconds. With motor running, pour yeast mixture, then 1/2 cup cold water through feed tube in a steady stream as fast as flour absorbs it. Continue processing until dough cleans side of bowl, then process about 45 seconds more to knead.

Transfer dough to a lightly floured 1-gallon plastic storage bag. Squeeze out air and seal bag at top with a wire twist or zip seal. Let rise about 30 minutes.

Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

In a shallow bowl, mix baking soda and remaining cold water together. Set aside.

Punch down dough and divide it into eight equal pieces. On a very lightly floured surface, roll each piece into a 16-inch-long rope and twist into a pretzel shape. (With ends facing you, cross left end over right. Bring it under the right and place two ends over the back of the now circular-shaped rope.) Dip each pretzel in baking soda solution and place on prepared baking sheet, about 2 inches apart. Sprinkle with coarse salt.

Bake in center of oven 15 to 20 minutes, or until nicely browned. Remove from oven and brush with melted butter. Cool slightly on wire racks. These are best serve warm. Can be reheated.

Makes 8 pretzels
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