Chewy Bread Pretzels
I use this simple pretzel recipe to introduce my grandsons to baking. The boys took turns measuring and mixing. They enjoyed kneading the dough and shaping their pretzels any way they wanted.—Marilyn Strickland, Williamson, New York
Total TimePrep: 20 min. + rising Bake: 15 min.
- 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 large 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.
Nutrition Facts1 each: 131 calories, 1g fat (0 saturated fat), 14mg cholesterol, 320mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 4g protein.
Originally published as Chewy Bread Pretzels in Taste of Home April/May 1993
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