Source: dLife

Classic and chewy soft pretzels.

Servings

1 package baker's yeast
0.5 cup cold water (110-115 degrees)
1 tbsp sugar
1 cup fat free milk , heated to simmering, cooled
3.5 cup Flour, all purpose, bleached, enriched , divided
1 tsp salt
2 quart cold water
1 tbsp baking soda
1 eggs , beaten
1 tbsp cold water (cold)
1 pinch poppy seeds , optional (topping)
1 pinch sesame seeds , optional (topping)
1 pinch kosher salt , optional (topping)
1 pinch Pinch of Herbs seasoning , optional (topping)
1 pinch onion flakes , optional (topping, dried)

1 Combine yeast, warm water, and sugar and let rest 5 minutes. Using electric beaters, mix in skim milk, 2 cups flour, and salt. Add in enough of the extra flour to form a soft dough.
2 Knead dough until elastic, about 5 minutes. Lay dough in a greased bowl and let rise, covered in a warm place 45 minutes. Dough should be doubled in size. Punch down dough.
3 Roll dough on floured surface into a 16 x 12-inch rectangle. Slice dough lengthwise into 12 strips, 1 inch wide. Roll one strip with palms of hands until rounded and 18 to 20 inches in length. Form loop, holding ends of strips and twisting strip 2 times. Bring ends of strip down and secure at opposite sides of loops to make a pretzel shape. Continue on with the rest of the dough. Lay pretzels on a floured surface and let rise covered for 3 minutes.
4 Boil 2 quarts of water and add in baking soda. Place pretzels, a few at a time in the boiling water and cook 1 minute. Using a slotted spoon take pretzels out of water, letting then strain. Move to a cooking spray coated, aluminum foil covered baking sheet.
5 Whisk together egg and cold water; coat pretzels with egg wash. Scatter toppings over pretzels. Bake at 400 degrees F 18 to 20 minutes or until golden brown. Let cool.

Get creative with the toppings. Try sugar, cinnamon, or mustard.