Tuesday, April 14, 2015


Preheat oven to 425˚

1 package dry active yeast
1 ½ cup warm water
1 tbsp sugar
½ tsp salt
3 ½-4 cups flour
1 egg
1 tbsp water
2 tbsp course salt

Grease two large baking sheets.

In a large bowl , sprinkle yeast over warm water.  Stir with rubber spatula until well blended and yeast is dissolved.  water temp. should be between 105˚ and 115˚.

With a wooden spoon gradually stir in sugar, salt and enough flour (about 3 ½ cups) until a soft slightly sticky dough forms.

Turn dough onto floured surface. Knead for about 5-7 min., adding another ½ cup of flour if necessary, until dough is smooth and elastic.  Dough should not stick to cupboard or hands.
 Cut dough in half then cut each half into 6 equal size pieces.  With floured hands form a dough rope.  Place rope on baking sheet crossing left and right to make pretzel shape.

Continue with remaining dough. 
Place 3 inches apart.  Enlarge holes by inserting index finger and thumb into holes.  This will prevent them from completely closing.

In a small bowl mix egg and tbsp water and wash on pretzels.

Sprinkle with course salt.

Bake 15-20 min. or until golden brown.

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