Pretzels Recipe #54482
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by Mimi Bobeck
30 min | 15 min prep
SERVES 12
- 1 (1/4 ounce) package active dry yeast
- 4 cups unbleached flour
- 1 1/2 cups water (110-120 degrees)
- 1 large egg, beaten
- 1 teaspoon salt
- 1 dash coarse salt
- 1 tablespoon sugar
- Dissolve yeast in warm water.
- Add salt and sugar to yeast mixture.
- Blend in flour and knead dough until smooth, about 7 to 8 minutes.
- Cover and let dough rise until double in bulk.
- Punch down.
- Cut dough into small pieces and roll into ropes.
- Twist ropes into pretzel shapes and place on greased cookie sheet.
- Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
- Allow pretzels to rise until almost double in bulk.
- Bake at 425°F.
- For 10 to 15 minutes or until browned.
- Best if eaten immediately.
- If not, store in airtight container.
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5 stars