Ingredients
- 1 packet dry yeast (active)
- 1 cornmeal
- 1 at a time
- 4 cups all purpose flour
- 1 1/2 cup warm water
- 3 teaspoons dark brown sugar
- 1 tablespoon salt
- 1 1/2 teaspoons brown sugar
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
