posted by diann 03-27-101 11:07 AM
Soft Pretzels
1 pkg. active dry yeast
1 1/2 c. warm water (105-115º)
1 tsp. salt
1 tsp. sugar
3 1/2 - 4c. all-purpose* or unbleached flour
1 egg, beaten
coarse salt
Dissolve yeast in water in large bowl. Stir in salt, sugar, and 2 c. flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 min. Place in greased bowl; turn greased side up. Cover; let rise until double, 45-60 min. (dough is ready if an indentation remains when touched.)
Heat oven to 425º. Punch dough down; cut into 16 equal parts. Roll each into a rope 18 inches long. Twist each into a pretzel shape; place on greased baking sheet. Brush pretzels with egg and sprinkle with coarse salt.
Bake until brown, 15-20 min.; cool on wire rack. Store pretzels in container with loose-fitting lid.
* If using self-rising flour, omit 1 tsp. salt