Email to Meg      

Recipe Categories: Meg's HOME PAGEAPPETIZERS BARSandSQUARES BEVERAGES Biscuits BREAKFAST CAKESandFROSTING CANDY CASSEROLES COOKIES DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MAINDISHES MARINADES MEATS MUFFINS PANCAKES PASTA PASTRYandPIES POTATOES POULTRY QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SAVORYSAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN YeastBread YeastBread-Rolls

SOFT PRETZELS




Source of Recipe


Lynda






Recipe Introduction


Preheat oven to 425 degrees. Grease 2 baking sheets. Sprinkle yeast over warm water in a large bowl; stir until dissolved and well blended. Gradually stir in sugar, salt and 3-1/2 cups flour until soft and sticky. Knead about 5-7 minutes, adding another 1/2 cup flour or more, if necessary until dough is smooth and elastic. Cut dough in half, then each half into 6 equal pieces; flour hands and roll each 15” long. Place on a baking sheet, crossing left side of rope to middle creating a loop , then right side up and over first loop to form pretzel shape. Place 3” apart on baking sheets. Enlarge holes in pretzels by placing thumb and index finger in holes – prevents them from completely closing during backing. Bake 15-20 minutes or until golden brown.





List of Ingredients



• 1 pkg. yeast (1 Tbsp.)
  
• 1-1/3 cups warm water
  
• 1 Tbsp. sugar
  
• 1/2 tsp. salt
  
• 3-1/2 to 4 cups all-purpose flour
  
• 1 egg
  
• 1 Tbsp. water
  
• 2 Tbsp. coarse salt
  






Instructions



1. Preheat oven to 425 degrees. Grease 2 baking sheets. Sprinkle yeast over warm water in a large bowl; stir until dissolved and well blended. Gradually stir in sugar, salt and 3-1/2 cups flour until soft and sticky. Knead about 5-7 minutes, adding another 1/2 cup flour or more, if necessary until dough is smooth and elastic. Cut dough in half, then each half into 6 equal pieces; flour hands and roll each 15” long. Place on a baking sheet, crossing left side of rope to middle creating a loop , then right side up and over first loop to form pretzel shape. Place 3” apart on baking sheets. Enlarge holes in pretzels by placing thumb and index finger in holes – prevents them from completely closing during backing. Bake 15-20 minutes or until golden brown.