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| 1 | Cake Yeast |
| 1 1/2 Cups | Warm Water |
| 1 Tsp. | Salt |
| 1 Tbsp. | Sugar |
| 4 Cups | Flour |
| 1 | Large Egg, Beaten |
| Taste | Coarse Salt |
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| 1. |
Dissolve the yeast in the warm water. Add the salt and sugar. Blend in
the flour and knead the dough until smooth. |
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| 2. |
As soon as the dough is
kneaded, cut it into small pieces and roll the pieces into ropes. Twist
the ropes into the traditional pretzel shapes and place the pretzels on
paper-lined cookie sheets. |
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| 3. |
Brush pretzels with the beaten egg and
sprinkle generously with coarse salt. Bake immediately in a 425 F oven for 12 to 15 minutes, or until browned. These do not keep long. |
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| 4. |
HARD PRETZELS. Follow the preceding recipe, decreasing water to 1 1/4
cups and adding 1/4 cup melted butter. Make pretzels smaller and bake
until well browned. These pretzels keep well. |
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Recipe Submitted By: Chris Diamond
Category: Bread
Type: Other
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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