Sunday, January 13, 2013

Soft Pretzels

1 pkg yeast
1-1/3 c warm water (105-115 degrees)
1 T sugar
1/2 t salt
3-1/2 to 4 c flour
1 egg
1 T water
2 T course salt

1. Preheat over to 425. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water. Stir until blended and yeast is dissolved.  Water temp should be between 105 and 115. Gradually stir in sugar, salt, and enough flour to form a soft sticky dough.

2. Turn dough onto a well-floured surface and knead 5-7 minutes, until dough is smooth and elastic.  Dough should not stick to hands or surface.

3.  Cut dough in half, then cut each half into 6 equal pieces. With floured hands, roll one piece of dough back and fourth between hands until you form a rope. Place rope on baking sheet and cross the left side of the rope over to the middle of the rope, creating a loop.  Then fold the right side of rope over the first loop to form a pretzel.

4.  Continue with remaining dough pieces, placing pretzels 3 inches apart on baking sheet . Enlarge holes in pretzels by inserting thumb and index finger into holes. This will prevent them from completely closing during baking.  In small bowl, mix together egg and water.  Brush on pretzels.  Sprinkle with salt.  Bake 15-20 minutes or until golden brown.  Serve warm!

I made these in High School, so they are pretty easy!

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