2 ½ cups all-purpose flour
4 tablespoons butter
1 packet dry yeast
¾ cup of warm water
2 tablespoons coarse sea salt
1 ½ tablespoons brown sugar
1 tablespoon sugar
1 tablespoon vegetable oil
½ teaspoon salt
PAM® Non-Stick Cooking Spray

Melt butter in a microwave-safe bowl and let cool 1 minute. Dissolve yeast in warm water in a large bowl. Stir until yeast is dissolved. Gently stir in sugars and salt and let yeast proof. Pour melted butter into the yeast mixture and stir. Pour mixture into Kitchen Aid mixing bowl. Add 1 cup flour to mixing bowl and mix on level 4 for 2 minutes. Add remaining flour to mixing bowl and mix for an additional 3 minutes. In a large plastic baggie add 1 tablespoon of vegetable oil. Seal bag and swoosh oil around until the interior of the bag is evenly coated. Add dough mixture to baggie, squeeze out the remaining air and seal. Set aside and allow the dough to rise in a warm dry place for about an hour. (My mother always placed the rising dough on top of the refrigerator). Preheat oven to 425°F. Place a sheet of aluminum foil on a baking sheet.  Spray aluminum foil with non-stick cooking spray. Prepare a baking soda water bath in a large bowl with 2 cups of warm water and 2 tablespoons of baking soda.  Stir often.  Divide dough into 4 sections. Roll each section into a long rope.  Create a pretzel shape. Dip pretzels into baking soda water bath then place on a greased baking sheet.  Bake at 450°F for 12-15 minutes. Melt butter in a microwave-safe container for 30 seconds.  Use a pastry brush to generously coat the pretzel top and sides with melted butter. Sprinkle pretzel with coarse salt. Serve warm.

This is my daughter, Sarah’s recipe.