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Soft Pretzel

Soft Pretzel
Big soft pretzels are all the rage in shopping malls across the country. I think it's worth the time to make them from scratch to get the incomparable homemade taste.
32 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 2 teaspoons salt
  • 1 egg
  • 6-1/2 to 7-1/2 cups all-purpose flour
  • 1 egg yolk
  • 2 tablespoons cold water
  • Coarse salt

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sugar, butter,
  • salt, egg and 2 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a stiff dough. Place in a greased bowl,
  • turning once to grease top. Cover and refrigerate for 2-24 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Cut each into 16 pieces. Roll each piece into a 20-in. rope.
  • Shape into a pretzel.
  • Place on greased baking sheets. Beat egg yolk and cold water; brush
  • over pretzels. Sprinkle with coarse salt. Cover and let rise in a
  • warm place until doubled, about 25 minutes.
  • Bake at 400° for 15-20 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 32 pretzels.
© Taste of Home 2013

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Soft Pretzel (continued)

Nutrition Facts: 1 serving (1 each) equals 122 calories, 2 g fat (1 g saturated fat), 17 mg cholesterol, 165 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013