Soft Pretzels

3 3/4 to 4 1/4 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons salt

2 1/4 teaspoons yeast

1 1/2 cups very warm water (120 to 130 degrees)

2 tablespoons vegetable oil

1 cup water

2 teaspoons baking soda

Coarse salt

In a large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add 1 1/2 cups warm water and the oil. Beat with electric mixer on low speed for 1 minute and on medium speed for 1 minute, scraping bowl frequently. Stir in enough of the remaining flour to make a soft dough. Continue kneading dough in mixer for five minutes.

Heat oven to 425. Grease cookie sheets. In a shallow bowl, stir remaining water and baking soda to make a pretzel wash. Divide dough into 16 pieces. Roll each piece into a 24-inch rope. (dipping hands in pretzel wash will help make rolling dough easier) Form into pretzel shape. Dip pretzel into pretzel wash, place on cookie sheet. Cover loosely with plastic wrap when all dough is formed into pretzels. For thin pretzels, let rest about 5 minutes, for thicker pretzels, let rise in a warm place 15 to 20 minutes.

Just before baking, brush with remaining pretzel wash and sprinkle with coarse salt. Bake 10 to 13 minutes or until golden brown. Remove from cookie sheets and cool 15 minutes.