German Salted Pretzel(Salzbrezeln) - cooking recipe

Ingredients

1/2 c. warm water (110~F, 45~C)
1 1/8 tsp. active dry yeast
1 tsp. sugar
3/4 c. milk
1 tsp. salt
4 1/2 tsp. vegetable oil
4 1/4 c. all-purpose flour
2 tsp. salt
1 tsp. baking soda
coarse salt crystals

Preparation

Grease a baking sheet; set aside.
In a large bowl, dissolve yeast and sugar in water.
Let stand until foamy, 5 to 10 minutes. Beat in milk, 1 teaspoon salt and oil.
Beat in 2 cups flour. Let stand 10 minutes.
Add enough remaining flour to make a soft dough.
Turn out dough onto a lightly floured surface.
Clean and grease bowl.
Knead dough 8 to 10 minutes or until smooth and elastic.
Place dough in greased bowl, turning to coat all sides. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 30 minutes.
Punch down dough.
Divide dough in half.
Roll each half into a long roll; cut each into 12 pieces.
Roll each piece into a 14-inch rope.
Twist and loop into pretzel shape.
Cover and let rise 10 minutes.