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Always a favorite. May use different
toppings and dips. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 pkg |
active dry
yeast |
- Preheat oven to 425 and grease 2 large baking
sheets
- In large bowl sprinkle yeast over warm water and
stir with rubber spatula until well blended
- Gradually stir in sugar, salt and enough flour to
form soft, sticky dough.
- Turn dough onto well floured board and knead 5 - 7
minutes adding more flour if needed until dough is smooth and elastic.
SUrface of dough will appear blistered but should not stick to the board.
- Cut dough in half and then each half into six
equal sized pieces.
- Roll each piece into a rope until about 15 inches
long.
- Loop to form pretzel shape and place on baking
sheet about 3 inches apart. Make sure that loops are open so that
pretzels won't close when rising during baking.
- In small bowl, mix together egg and water.
- Brush egg mixture on pretzels and sprinkle with
salt.
- Bake 15 - 20 minutes until golden brown.
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| 1 1/3 C |
Water - (105 -
115 degrees) |
| 1 Tbsp |
Sugar |
| 3.5 - 4 C |
Flour |
| 1 |
Egg |
| 1 Tbsp |
Water |
| 2 Tbsp |
Coarse Salt |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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