Soft Pretzels

Tastes just like Auntie Anne's!

1 cup milk
1 package (or 1 T.) active dry yeast 
3 T. light brown sugar
2 1/4 cups all-purpose flour
2 T. butter
1 t. table salt
3 T. cup baking soda
2 T. coarse salt

Warm the milk in microwave to about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining flour and the table salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl and cover. Let rise until doubled in size, about 1 hour.

Preheat the oven to 450º and grease a large baking sheet. Divide the dough into 6 pieces. Form each rope into a pretzel shape.

Dissolve the baking soda in 1 cup warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then place baking sheet. Sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Optional: 
Brush with butter when they come out of the oven. 
Serve with mustard or cheese sauce.

Creamy Chicken and Bread Rings

1 can breadsticks or use homemade roll dough (that's what I do)
1/4 c. margarine
3 T. flour
1/2 t. chicken bouillon
1/8 t. thyme
1 1/2 cup milk
1 1/2 cup cooked chicken, cubed
1/4 cup green onion, optional
2 cups frozen mixed veggies

Twist 2 pieces of dough together then form a ring.  Bake as package directs until golden brown.  In a saucepan melt margarine.  Add flour, bouillon, and thyme.  Add milk and mix well.  Cook over medium until mixture boils and thickens stirring frequently.  Add chicken, veggies, and onions.  Heat thoroughly.  Serve over bread rings.