Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple.The coming year will see me turn 21, will see me finish up college (yipes), and more.If all goes as planned, there will be many, many sweet treats to share along the way. It’s become tradition for me, although I do suspect that I will, at some point, run out of pink cake ideas.
It is an opportunity for us to reflect on the language and ideas that represented each year.*** Rye pretzel variation: You can swap up to 1 cup of the flour for a dark rye flavor for a more complex flavor.Yeast exchange: If you only have active dry yeast and want to use it here in a 1:1 exchange, you can do so by stirring it into the lukewarm water (not over 115 degrees F) and letting it sit for 5 minutes (it should dissolve and look a little foamy) before adding it when you’d add the water to the dough.Cut into desired number of pieces (see Yield above) and let rest 5 minutes before shaping.To form hamburger buns or sandwich rolls, form each piece into a ball and stretch and tuck the sides under, forming a neat round.If desired, make slashes in buns (I like a criss-cross on round buns and three diagonal ones on hot dog buns; slash deeper than you think necessary or the lines will disappear, as mine did in this batch). Do ahead: Soft pretzels are always best warm from the oven.