Amish-style Pretzels

Yields: About Five pretzels
Preheat oven to 500 degrees

Water-10.5 oz
Yeast, fresh- 0.33 oz or active Dry yeast-.165 oz
Bread flour- 12 oz.
pastry flour- 4 oz.
salt- .1 oz
sugar- .3 oz
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Soda Wash
warm water- 8oz.
Baking soda- 1 oz.
Pretzel salt- your preference on how much
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Mixing:
Straight dough method...mixing it all together with your hands. No mixer...gotta love that:)

Fermentation:
Allow the dough to bench rest for about 30 minutes covered

Makeup:
Measure dough into 5 oz. pieces
Roll dough into a uniform strips 30 inches long
Bend and twist the strip into a pretzel shape.
Dip into the baking soda wash or you can put them on the pan and then brush them with the soda wash.
Place on a pan with parchment paper.
Sprinkle with salt
Bake immediately (without proofing) at 500 degrees oven for 5-10 minutes based on oven and whether or not you are using a convection oven


****Tip make sure you put the tails of the pretzels on the bottom because during baking they like to pull up if you don't. Doing this will help keep the shape.

***Also if you use active Dry yeast allow it to sit in the water for a few minutes to hydrate it.

If I can make this then anyone can.