Sunday School Pretzels

Makes 24

Dissolve:
1 package dry yeast in
1/8 cup hot water

Stir in:
1-1/3 cups warm water
1/3 cup brown sugar
5 cups flour
Slowly add flour and knead dough on floured board until stretchy and smooth.

Grease cookie sheet. Sprinkle with kosher salt. Divide dough into golf ball size lumps. Roll each lump out to a 16" long (approximate) finger size roll and shape pretzel.

Fill shallow pan (electric frying pan) with 8 cups water. Add 1/2 cup baking soda. Simmer.

Lower each pretzel into simmering water for 30 seconds. Bake on prepared cookie sheet in 475F degree oven for 8 minutes. Sprinkle additional salt on top of pretzels before baking if desired. Serve hot with mustard.

My Sunday School classes used to make and serve these the Sunday before Lent.