As a teenager I used to make the soft pretzels from The Joy of Cooking. They are very authentic and delicious, but require that the dough rise twice and be dipped in boiling baking soda water before cooking. Not exactly convenient! About a month ago I found this quick and easy yeast recipe on another blog:
(From A Continual Feast by Evelyn Birge Vitz)
1 tablespoon honey or sugar
1 1/2 cups lukewarm water
1 envelope active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
4 cups flour
1 egg beaten
Add the honey to the water; sprinkle in the yeast and stir until dissolved. Add 1 tsp. salt. Blend in the flour, and knead the dough till smooth.
Cut the dough into pieces. Roll them into ropes and twist into pretzels shapes. Place the pretzels on lightly greased cookie sheets and brush them with the beaten egg and sprinkle with salt. Bake at 425 degrees F for 12 to 15 minutes or until golden brown.
Our new Saturday night stand-by is simply warm pretzels served with salami and cheddar cheese slices and apple slices. The kids dip their pretzels in honey. I also like them with mustard. If you have a dough hook on your mixer, you don't even need to knead this dough by hand. And it survives the pounding of helpful two-year-old hands that abuse it into pretzel shapes!