Title: Soda pretzels
 Categories: Breads, Soda
      Yield: 12 Servings
 
 
  :          Dipping Solution
        5 c  Water
      1/3 c  Baking soda
  :          Dough-------------
    1 1/2 c  white flour
    1 1/2 c  whole wheat flour
        1 ts Baking soda
        4 tb Honey
        1 c  Buttermilk
  :          Course/Kosher salt
  
  This recipe for pretzels uses traditional Irish soda bread dought
  instead of a yeast based dough. It's quick and works great! The
  pretzels come out excellent--like the street vendor type.  I hope you
  enjoy...
  
  Combine water and soda in a non-aluminum pot (Corning works well).
  Heat to a boil or until all soda dissolves. Take off heat and set
  aside. This will be your dipping solution.
  
  Preheat oven to 400 deg F Sift flours and soda together and mix
  homogeneously. Add honey and slowly add buttermilk while working with
  hands until it is a firm dough. With a pin, roll dought into a flat
  sheet. Cut dough in long strips to make large pretzel twists, or cut
  into bite sized pieces (like I do!). Dip the prepared pieces of dough
  completely into the dipping solution. This will create the brown
  crunchy pretzel shell. Once dipped, place on an oven rack (if bite
  sized pieces are being made, cover the rack with aluminum foil and
  spray with PAM). Sprinkle with course salt if desired.
  
  Cook for 10 minutes of until dark brown on the second oven rack from
  the bottom.
  
  This method works great.  Pretzels are basically regular bread dough
  dipped in a baking soda solution before baking. The advantage to this
  method is that soda bread, a quick bread, has no yeast and does not
  require the time needed for rising before cooking. As soon as the
  dought is made, it is ready for the oven! Walt MM
  
  From:	matejka@bga.Com (Anita A. Matejkadate:	96-09-09 23:43:38 Edt