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Soft Pretzels

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

In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter
and egg. Stir in 3 cups of flour; mix until smooth. Add enough

Printed from tasteofhome.com Oct 11, 2008

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Soft Pretzels cont.

additional flour to make a stiff dough. Cover bowl tightly with foil;
refrigerate for 2-24 hours. Punch dough down and divide in half.
On a lightly floured surface, cut each half into 16 equal pieces.
Roll each piece into a 20-in. rope. Shape into the traditional
pretzel shape and place on a greased baking sheet. In a small
bowl, combine egg yolk and water; brush over the pretzels. Sprinkle
with salt if desired. Cover and let rise in a warm place until
doubled, about 25 minutes. Bake at 400° for 15 minutes or until
brown.

Yield: 32 pretzels.