Title: Edy's Soft Pretzels
Categories: Bread Snack
Yield: 20 Pretzels

1	pk	Active dry yeast(1/4 oz)
1 1/2	c	Warm milk (about 110 deg.)
1	tb	Sugar
3 1/2	c	All-purpose flour (4 c may be needed)
1	ts	Salt
2	qt	Water
2	tb	Baking soda
1		Egg, slightly beaten + 2 tb water for egg wash
		Course salt
DIRECTIONS

In a large measuring cup, mix the yeast with the milk and sugar. Let sit for 10 minutes.

Place 3 1/2 cups of the flour and the salt in a food processor bowl. Insert the metal blade. With the motor running, pour the yeast/milk mixture through the feeder tube. Pulse intermittenly until the dough forms o ball and it cleans the sides of the bowl. (If the dough is too sticky, add a bit more flour, pulsing intermittenly.)

Turn the dough into an oiled bowl, cover, and place in a warm place. Let the dough rise until double in size, about 1 hour.

Punch down the dough and divide it into 20 pieces. Hand roll each piece into a 20 inch long rope.

To form pretzels, make a large loop using about 2/3 of the lenth. Twis the ends around each other once, pick the joined ends up and place firmly down on the top of the loop, forming a prezel shape.

Place the pretzels on a lightly floured surface, and let rise for about 30 minutes, until almost double in size.

Meanwhile, preheat the oven to 400 degrees. In a large deep skillet, bring the water and baking soda to a simmer. Place 2 or 3 pretzels at a time in the water, and simmer for 30 seconds on each side. Flip the pretzels gently. Remove the pretzels and drain on a rack.

Place the pretzels on a cookie sheet covered with baking parchment, being sure to keep the oeiginal top sides up.. Brush each pretzel with some of the egg wash, and sprinkle lightly with coarse salt. Bake 18 to 20 minutes until nicely browned. Serve while still warm.

Per pretzel: Cal: 109 Fat: 1.12 grms Chol: 13.1 milligrams

Typed by Fred Ball From Real Beer and Good Eats by Bruce Aidells and Denis Kelly

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