Chewy Soft Pretzels

I like making bread. It's like tiny at-home science experiments. Cultivating sourdough has become a hobby of mine, and I love trying to generate different flavors from my starters.

My roommate is enamored with the fact that there is fresh baked bread all the time. SO MUCH, that she recenltly brought home a 50 pound bag of flour to further my research....

Challenge accepted.

Here is the recipe I will be using

     2 1/2 cups Bread Flour
    1 teaspoon salt
    1 teaspoon sugar
    2 1/4 teaspoons yeast
    1 cup warm water

Coating

    1 cup boiling water
    2 tablespoons baking soda
    more salt
    3 tablespoons butter, melted

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Step 1: Proof yeast.

To proof yeast, sprinkle the yeast over your warm water in the bowl of the mixer. Give it a quick swirl and walk away for 10 minutes. When you check on it, it should look foamy/frothy, if it doesn't your water was too hot, or your yeast has expired.