Soft Pretzel

Name: Soft Pretzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 32 pretzels.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110° to 115°); 1/2 cup sugar; 1/4 cup butter, softened; 2 teaspoons salt; 1 large egg, room temperature; 6-1/2 to 7-1/2 cups all-purpose flour; 1 large egg yolk, room temperature; 2 tablespoons cold water; Coarse salt

TOTAL TIME: Prep: 20 min. + rising Bake: 15 min. YIELD: 32 pretzels.

Big soft pretzels are all the rage in shopping malls across the country. I think it's worth the time to make them from scratch to get the incomparable homemade taste.

Ingredients

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

Directions

1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-24 hours.
2. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Cut each into 16 pieces. Roll each piece into a 20-in. rope. Shape into a pretzel.
3. Place on greased baking sheets. Beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Cover and let rise in a warm place until doubled, about 25 minutes.
4. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 each: 122 calories, 2g fat (1g saturated fat), 17mg cholesterol, 165mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein.

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