Soft Pretzels Recipe - Hanukkah Recipe

In a large bowl, mix the yeast and honey with the warm water. Let the mixture sit for about 5 minutes, or until it is foamy. Stir in the oil, salt, whole wheat flour, Cheddar cheese (if used), and about 2 cups of the white flour, or enough to make a soft dough. Turn out onto a lightly floured board and knead it for 5 to 10 minutes, or until it is smooth and just a bit tacky. Add small amounts of flour as necessary. (Note: The dough may also be mixed and kneaded in a heavy duty mixer or in a food processor, if desired. Follow the manufacturer's directions.)

Grease or coat with non-stick spray some baking sheets. Preheat the oven to 425 degrees F. To make the pretzel shapes, pinch off a piece of dough; then roll it on a flat surface until it forms a rope that is 1/8 inch to 1/2 inch thick. Shape the pretzels on a flat surface; then immediately transfer each one to a greased baking sheet as soon as it is made. Keep the pretzels about 1 inch apart.

Brush the top of each pretzel with some of the egg glaze; then sprinkle it with coarse salt or your choice of poppy, caraway, or sesame seeds. Vary the seeds used on the different parts of a single pretzel, for an interesting and attractive look. For chewy pretzels with well-defined shapes, bake them immediately, without rising, in a preheated 425-degree F. oven for 15 to 20 minutes, or until they are browned and well done. (They will rise slightly in the oven.) (For softer, fatter, bread-like pretzels, let them rise in a warm place for 30 to 45 minutes, or until they are almost doubled; then bake them as above until they are lightly browned.) Immediately remove the pretzels from the baking sheets (gently loosening them with a metal spatula, if necessary), and cool them completely on wire racks. Store them in an airtight container.

Yield: about 16 large, standard-shaped soft pretzels; the number of holiday shapes depends on their size. Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.