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Soft Pretzels
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |