Soft Pretzels & Chem 101

I've made soft pretzels twice in the past two days, and I'd make more tomorrow if I hadn't run out of flour out here in the middle of nowhere where the local mini-market is open at 6:45 but closed by noon.

But not to worry, these pretzels are so fun to make that I don't even mind being baking handicapped. They are chewy and salty and delicious, and easy enough for a 4-year-old to make. 

The first thing you do is proof your yeast. This step isn't essential- if you continued and added all the ingredients, the yeast would still multiply and make your dough rise. But it does make sure that you know your yeast works and that you didn't use water that was too hot.