FAT-FREE SOFT PRETZELS

Steps:

• Dissolve the yeast in the 1/8 c warm water (use a large bowl).
• Stir in the 1 1/3 c warm water and brown sugar.
• Slowly mix in the flour.
• Knead dough (using extra flour for the board and your hands) until it is stretchy and smooth (not sticky).
• Grease two large cookie sheets.
• Preheat oven to 475 degrees F.
• Fill a 2-3 quart saucepan half full of water.
• Add 1 tablespoon of baking soda for every cup of water.
• Bring to a boil.
• Talk a golf-ball size piece of dough and roll into a rope as thich as your thumb.
• Bend into a U-shape, cross ends, twist crossed ends making a full turn, then fold the ends back toward the middle of the U.
• Press ends into dough firmly.
• Should be the familiar pretzel shape.
• Other shapes (including candy cane shapes for Christmas) also work.
• Lower pretzel in boiling water for 30 seconds, remove from water (getting rid of any excess water) and place on greased cookie sheet.
• Sprinkle with coarse or kosher salt.
• Repeat until all the dough has been used.
• Bake for 8 minutes or until golden.