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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Preparation time does not include the several hours needed for the dough to rise twice. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 1/2 cups warm water |
1/8 teaspoon salt |
1 tablespoon granulated sugar |
4 cups unbleached flour |
1 egg |
1 teaspoon coarse salt |
Directions:
1. In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
2. Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
3. Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
4. Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
5. Slightly beat the egg & set aside.
6. Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
7. Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
8. Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
9. Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.
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