SOFT PRETZELS

*Fun Food Collection- MAKES ABOUT 15  PRETZELS

Pretzel Dough
2 tsps sugar
1 pkg (1/4 oz) active dry yeast
2 cups warm water
2 tsps salt
2 TB peanut oil
1-1/2 cups whole wheat flour
1-3/4 cups bread flour

Poaching Liquid
6 cups water
One 12-ounce bottle amber beer, such as Samuel Adams, at room temperature
3 TB baking soda
2 TB malt (see Note)

1 large egg beaten with 2 TB water for egg wash
Kosher or coarse sea salt
Spicy brown mustard for serving

Preheat the oven to 350 degrees. Lightly oil a baking sheet. In a large bowl, combine the sugar, yeast, and warm water. Let stand for about 10 minutes, until the mixture foams and swells. Add the salt and oil.

In a bowl of an electric mixer fitted with a dough hook, combine the flours. Add the yeast mixture 1 cup at a time, mixing well after addition. With the mixer on low, knead the dough until it pulls away from the sides of the bowl and is smooth and elastic.

Turn the dough out onto a lightly floured surface. Roll into an 8- by 15-inch rectangle about 1/4-inch thick. Cut into fifteen 6- to 8-inch- long strips about 1 inch wide and twist each into a pretzel shape.

In a large pot, combine the water,beer, baking soda, and malt, and bring to a simmer over medium heat. Using a slotted spoon, lower the pretzels into the liquid, without crowding. Poach for 30 seconds, then remove from the liquid with the slotted spoon and put seam side down on the baking sheet.

Lightly brush each pretzel with the egg wash and sprinkle with kosher or coarse salt. Bake for about 10 minutes, or until golden brown. Serve the pretzels hot with spicy brown mustard.

NOTE; Malt is available at health food stores.

(Source: An American Place-Larry Forigone & photo google+)