Spooky Pretzel Bones

Name: Spooky Pretzel Bones
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 1 dozen.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-1/2 cups warm water (110° to 115°); 1 tablespoon sugar; 2 teaspoons salt; 4-1/4 to 4-1/2 cups all-purpose flour; 8 cups water; 1/2 cup baking soda; 1 large egg, lightly beaten; Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

I hosted a party one Halloween and wanted to make pretzels to go with my beer cheese dip. Considering the holiday, I shaped the dough into bones. —Courtney Lentz, Milwaukee, Wisconsin

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1 tablespoon sugar
2 teaspoons salt
4-1/4 to 4-1/2 cups all-purpose flour
8 cups water
1/2 cup baking soda
1 large egg, lightly beaten
Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 12 portions. Roll each into a 14-in. rope; tie a knot at each end.
Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Place pretzels, one at a time, into boiling water for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
Place 2 in. apart on greased baking sheets. Brush with egg; sprinkle with desired topping. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Originally published as Halloween Pretzels in Halloween Bookazine 2015