Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg active dry yeast
4 c Unbleached flour
1 1/2 c Water -- warm (110 to 120°F)
1 lg Egg -- beaten
1 ts Salt
Coarse salt
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°F for 10 to 15 minutes
or until browned. Best if eaten immediately. If not, store in
airtight container.
