Title: Pretzels
Categories: German
Yield: 6 Servings
| 1 | pk | Yeast; Active, Dry |
| 1 1/2 | c | ;Water, Warm,110-120 Degrees |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 4 | c | Flour; Unbleached |
| 1 | | Egg; Large, Beaten |
| | | Salt; Coarse |
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, bursh pretzels with egg and sprinkle
with coarse salt. Allow pretzels to rise until almost double in bulk. Bake
at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten
immediately. If not, store in airtight container. Makes 12 6-inch
pretzels.