Title: Pretzels - Pretzel
Categories: German Bread
Yield: 1 Servings
| 1 | | Cake compressed yeast or |
| | | Packet |
| 1 1/2 | c | Warm water |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 4 | c | Flour |
| 1 | lg | Egg, beaten |
| | | Coarse salt |
Dissolve yeast in warm water. Add salt to yeast mixture. Blend in flour and
knead dough until smooth, about 7 or 8 minutes. Cover and let the dough
rise until double in bulk. Punch down. Cut dough into small pieces and roll
into ropes. twist the ropes into pretzel shapes and place on a 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 425deg F for 10-15 minutes or until browned. Best if eaten immediately.
If not, store in airtight contained. Makes one dozen 6-inch pretzels