Ingredients
-
1
-
4
-
1 1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Pretzels,,Made these “terrific” pretzels on a ski vacation recently, and I might not have hit all the high notes on the slopes but I sure had a few “fa-la-la’s” from grateful apre ski folk. Thanks for sharing a tried and true.,This is an easy to follow recipe that makes a tasty pretzel. Followed the recipe almost to the letter, but unfortunately didn’t have coarse salt, so used fine sea salt (which was still good). You really need to make the dough thinner (slightly thicker than a pencil width) to get bigger pretzels – otherwise, the pretzel becomes a knot! We put some cheeze on the last batch and it was delicious. Will make again in a pinch.
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Steps
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1
Done
|
Dissolve Yeast in Warm Water. |
|
2
Done
|
Add Salt and Sugar to Yeast Mixture. |
|
3
Done
|
Blend in Flour and Knead Dough Until Smooth, About 7 to 8 Minutes. |
|
4
Done
|
Cover and Let Dough Rise Until Double in Bulk. |
|
5
Done
|
Punch Down. |
|
6
Done
|
Cut Dough Into Small Pieces and Roll Into Ropes. |
|
7
Done
|
Twist Ropes Into Pretzel Shapes and Place on Greased Cookie Sheet. |
|
8
Done
|
Using a Pastry Brush, Brush Pretzels With Egg and Sprinkle With Coarse Salt. |
|
9
Done
|
Allow Pretzels to Rise Until Almost Double in Bulk. |
|
10
Done
|
Bake at 425f. |
|
11
Done
|
For 10 to 15 Minutes or Until Browned. |
|
12
Done
|
Best If Eaten Immediately. |
|
13
Done
|
If not, Store in Airtight Container. |
