Soft Pretzels, Ingredients 3 3/4 to 4 1/4 cups Gold Medal® all-purpose flour 1 tablespoon granulated sugar 1 1/2 teaspoons salt 1 package regular or fast-acting dry yeast (2 1/4 teaspoons) 1 1/2 cups water 2 tablespoons vegetable oil Cooking spray to grease cookie sheets 1 cup water 2 teaspoons baking soda 2 teaspoons coarse salt
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I have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. In fact, it was a recent visit to this restaurant that reminded me of my deep and abiding love for this salty, chewy, soft-centered bread — and how, once upon a time, I'd even made them myself. Soft pretzels aren't that hard, really. They are made with a simple dough…