Soft Pretzels

• 2 (.25 ounce) packages active dry yeast
• 2 cups warm water (110 degrees to 115 degrees)
• 1/2 cup sugar
• 1/4 cup butter or margarine, softened
• 2 teaspoons salt
• 1 egg
• 6 1/2 cups all-purpose flour
• 1 egg yolk
• 2 tablespoons cold water
• coarse salt
-In a mixing bowl, dissolve yeast in warm water.
-Add the sugar, butter, salt, egg and 2 cups flour. Beat until smooth.
-Stir in enough remaining flour to form a stiff dough.
-Place in a greased bowl, turning once to grease top.
-Cover and refrigerate for 2-24 hours.
-Punch dough down.
-Turn onto a lightly floured surface; divide in half. Cut each into 16 pieces. Roll each piece into a 20-in. rope. Shape into a pretzel.
-Place on greased baking sheets.
-Beat egg yolk and cold water; brush over pretzels.
-Sprinkle with coarse salt.
-Cover and let rise in a warm place until doubled, about 25 minutes.
-Bake at 400 degrees F for 15-20 minutes or until golden brown.
-Remove from pans to wire racks to cool.

1 comment:

Robyn said...

The pretzel was originally invented by a baker who wanted to help the children of his village remember to pray often. When you look at the pretzel you can see folded arms (ok, not my pretzels... imagine the ones at the mall).