German Soft Pretzels

In a bowl dissolve yeast in water.

Add 1-1/2 cups of the flour, oil and sugar.

Beat for about 3 minutes to make a smooth batter.

Gradually stir in enough of the remaining flour to form a soft dough.

Turn out onto a floured board and knead until smooth and satiny (about 5 minutes).

Add flour as needed to prevent sticking.

Place dough in a greased bowl and turn over to grease top.

Cover and let rise in a warm place until double in size (about 1 hour).

Punch down dough.

Turn out onto a floured board and divide into 12 pieces.

Shape each into a smooth ball by gently kneading.

Then roll each into a smooth rope (about 18 inches long) and twist into a pretzel shape.

Place slightly apart on a greased baking sheet turning loose ends underneath.

Let rise uncovered until puffy (about 25 minutes).

Meanwhile in a 3-quart stainless steel or enameled pan (not aluminum) bring baking soda water to a boil.

Adjust heat to keep water boiling gently.

With a slotted spatula, lower one pretzel at a time into pan.

Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and place on baking sheet.

Let dry briefly; then sprinkle with coarse salt and let stand, uncovered, until all have simmered.