In large bowl combine water add 1 teaspoon salt and 1 tablespoon sugar, and then add the yeast and let sit and proof 5-10 minutes(if this does not bubble up your yeast is no good).
After 5-10 minutes stir in the flour. Knead by hand for 5 to 8 minutes, but I use my kitchen aid mixer with the kneading hook, still knead for the same time. (If dough is to sticky slowly add more flour & when you get good at this you can experiment with different flours…not self rising girls and guys
Then shape into pretzels: Long rope then twist. Place on greased foil lined pan. Let rise for 15 minutes. At this point you can freeze the pretzels they will stack nicely and pop in the oven for a quick snack and follow recipe below to bake. Or continue baking them as follows if not freezing:
Preheat to 425 bake for 5 to 10 minutes
In a nice size fry pan fill it with 2 cups water and add 2 tablespoons of water bring to a boil. Lower pretzel into boiling water for 40 seconds and drain place on greased foil lined pan . When panned place on pretzel salt.
If you are doing garlic salt or cinnamon sugar do not add salt bake plain
When they come out of the oven rub with butter and then add cinnamon sugar or garlic salt.
If you want to make cinnamon raisin pretzels add raisins to pretzel mix and make a glaze by 1 tablespoon sweet butter smooth paste slowly add cup 10x sugar and keep adding milk or water or OJ ever flavor little spoon full at a time and glaze.
These are delicious
The flour I used was occidental flour. You can use any flour. Be sure if using wheat use less.
Another thing even after my salt pretzels I still rubbed on butter on the warm pretzels...mmmm