- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 cups all-purpose flour
- 1 egg, beaten
- Coarse salt, optional
- In a large bowl, dissolve yeast in water. Add sugar and salt. Blend in flour, 1 cup at a time, to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 15 equal portions. Roll each portion into a 14-in. rope shape into the traditional pretzel shape and place on a greased baking sheet. Brush pretzels with egg and sprinkle with salt if desired. Cover and let rise 15 minutes. Bake at 425° for 15 minutes. Yield: 15 servings.
Originally published as Chewy Bread Pretzels in Taste of Home April/May 1993, p48
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