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    Big Soft Pretzels


    Source of Recipe


    Aunt Saunny

    Pretzels:
    1 tablespoon Dry yeast
    5 cups Bread mix -- up to six
    1 1/2 cups Lukewarm water -- (110º-115ºF)
    2 large Eggs -- beaten
    -
    Topping:
    1 large Egg -- beaten
    2 tablespoons Coarse salt
    1/2 cup Butter -- melted

    Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2" in diameter and 18" to 24" long. Form into pretzel shapes. For pretzel sticks, cut dough into 5" to 6" lengths. Place on prepared baking sheets. Preheat oven to 425ºF.

    Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp.

    Yield:
    "15 pretzels"
 

 

 

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