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What becomes of gymnasts after their Olympic career? Do they join the circus, the leotard club?
Many become coaches and trainers, but most like all other professional athletes have to fall back on regular jobs to sustain a living.
Pretzels - an all American treat! Best with honey mustard or just salted.
1 packet active dry yeast
3 teaspoons dark brown sugar
1 1/2 cup warm water
1 tablespoon salt
4 cups all-purpose flour
cornmeal
coarse kosher salt
Combine yeast, 1 1/2 tsp brown sugar and water. Let activate – about 5 minutes.
Add remaining sugar and salt. Stir.
Add flour, a bit at a time. Mix by hand until well mixed.
Knead dough until well blended. Place kneaded dough in bowl, cover, and let rise for about an hour.
On a dusted table divide dough into 12 pieces and roll to your preferred length and thickness (1/4″ has a soft interior). Form dough into pretzel shapes and move to a cornmeal-dusted baking sheet. Rise uncovered for an additional 30 minutes. Preheat oven to 425 degree. Bring a pot of water to boil.
Transfer risen pretzels to boiling water. Immerse pretzels for 2 minutes.
Transfer to a rack and drain. On a cornmeal-dusted baking sheet place the boiled pretzels, sprinkle with kosher salt and bake for 20 minutes.
