The recipe says it makes 12 - If you want to make the larger ones, (as you should!!!) it will probably make half to 2/3rds the amount.
Another variation is to not twist them and make them into fat pretzel sticks about a foot long - This makes them great for dipping.
Also - you really should enjoy these with a Beer!
BRETZELS
1 pk Active dry yeast
1 c Warm water
2 1/2 To 3 cups all purpose flour
2 tb Salad oil
1 tb Dark Brown Sugar
6 tb Baking soda in 6 cups water
Coarse salt
In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,the
oil,and sugar. Beat for about 3 minutes to make a smooth batter.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking.
Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until double (about 1 hour).
Punch down dough, turn out onto a floured board,and divide into 12 pieces.
Shape each into a smooth ball by gently kneading. Then roll
each into a smooth rope about 18 inches long, and twist into a
pretzel shape.
Place slightly apart on a greased baking sheet turning loose ends underneath.
Let rise, uncovered,until puffy (about 25 minutes)
Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
With a slotted spatula, lower 1 pretzel at a time into pan.
Let simmer for 10 seconds on each side,then lift from water,drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand,uncovered, until all have simmered.
Bake in a preheated 425F (220C) degree oven for 12 to 15 minutes or until
golden brown.
