Title: Pretzels
Categories: German
Yield: 6 servings
1 pk Yeast; Active, Dry 4 c Flour; Unbleached
1 1/2 c ;Water, Warm,110-120 Degrees 1 ea Egg; Large, Beaten
1 ts Salt 1 x Salt; Coarse
1 tb Sugar
Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend
in flour and knead dough until smooth, about 7 to 8 minutes. Cover and
let dough rise until double in bulk. Punch down. Cut dough into small
pieces and roll into ropes. Twist ropes into pretzel shapes and place on
greased cookie sheet. Using a pastry brush, bursh pretzels with egg and
sprinkle with coarse salt. Allow pretzels to rise until almost double in
bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best
if eaten immediately. If not, store in airtight container.
Makes 12 6-inch pretzels.
