Title: 90 Minute Soft Pretzles
Categories: Bread Snack
Yield: 12 Pretzles

3 1/2	c	All purpose flour
2	tb	Sugar
1	ts	Salt
1	pk	Active dry yeast
1	c	Water
1	tb	Margerine
1	tb	Water
1		Egg yolk, beaten
		Coarse salt

Mix 1c flour, sugar, salt and undissolved yeast. Heat 1c water and margerine to 123 degrees. Gradually add to dry ingredients; beat 2 mins at medium speed of mixer. Add 1/2c flour.

Beat at high speed 2 mins. Stir in enough additional flour to make a soft dough. On floured board, knead 5 mins. Set in greased bowl; turn to grease top. Cover and let rise in warm draft-free place 40 mins.

Divide dough into 12 equal pieces. Roll each into a 20 inch rope.

Shape into pretzles or other things. Place on greased baking sheets. Cover, let rise 5 mins. Mix egg yolk and 1T water; brush on pretzles. Sprinkle with coarse salt. Bake at 375 15 mins. Originally on Cooking Echo Shared again by Lisa Greenwood

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