Sunday, May 4, 2008

Soft Baked Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1 beated egg for egg wash
coarse salt for topping

dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.

1 comment:

bella214 said...

I am thrilled to have found this recipe. I cook for a dairy allergic kindergartener and a husband with a cholesterol problem! I am so glad I found your blog and will be blogrolling you!