Movie Theater Pretzel Rods
My kids and all of their friends clamor for the large, chewy pretzel rods. They are fantastic fresh from the oven. —Lisa Shaw, Burnettsville, Indiana
Total TimePrep: 70 min. + rising Bake: 10 min.
Makes32 pretzel rods
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1-1/2 teaspoons salt
- 4 to 4-1/2 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 egg yolk
- 1 tablespoon cold water
- Coarse salt, optional
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- In a large saucepan, bring 8 cups water and baking soda to a boil. Punch dough down; divide into 32 portions. Roll each into a 5-in. log. Add to boiling water, a few at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
- Place on greased baking sheets. Lightly beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 425° for 9-11 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts1 pretzel (calculated without coarse salt): 68 calories, 1g fat (1g saturated fat), 8mg cholesterol, 1060mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 2g protein.
Originally published as Movie Theater Pretzels in Taste of Home Winning Recipes 3
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