SOFT PRETZELS: 1 yeast cake
1 1/2 c. water, wrm
1 tsp. salt
1 tbsp. sugar
4 c. flour
1 egg, beaten
Coarse salt HARD PRETZELS: 1 yeast cake
1 1/4 c. wter, warm
1/4 c. butter, melted
1 tsp. salt
1 tbsp. sugar
4 c. flour
1 egg, beaten
Coarse salt Dissolve yeast in warm water. Add salt and sugar. Blend in flour. Knead dough until smooth. Cut into small pieces. Roll into ropes, and twist into desired shape. Place on lightly greased cookie sheet. brush pretzels with beaten egg. Sprinkle with coarse salt. Bake immdiately in a preheated 425 degree oven for 12 to 15 minutes. For hard pretzels, shape pretzels smaller and bake until brown. Will keep well for a number of days. |
