Pretzels

Who hasn't spent a few lovely hours in O'Hare International Airport, outside Chicago, "Hog Butcher, Tool Maker, Stacker of Wheat, Player with Railroads and Freight Handler to the Nation," as immortalized by the great Carl Sandburg? Even after countless connections through this very busy airport, including an unscheduled Christmas Eve snowed-in stayover, we can still unearth hidden treasures.

Auntie Anne's Pretzels beckoned to us from across the hectic terminal. After buying our what-were-we-thinking-only one pretzel, we arrived home barely satiated, yearning for more....

• 1 1/2 cup warm water
• 1 1/8 tsp active dry yeast (1/2 pkg)
• 2 tbsp brown sugar
• 1 1/8 tsp salt
• 1 cup bread flour
• 3 cups all-purpose flour
• 2 cups warm water
• 2 tbsp baking soda
• To taste, coarse salt
• 2–4 tbsp melted butter (or substitute or omit altogether)

Preparation Instructions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2" or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again.

Bake in a pre-heated oven at 450°F for about 10 minutes or until golden. Brush with melted butter (or not), sprinkle with salt, and enjoy!