Soft pretzels make great snacks everyoneloves! It’s what they’re dipped in that make people take sides…they’reeither a pro-mustard dipper or a pro-cheese dipper.
1 1/2 cups warm water (105°F to115°F/ 40°C to 45°C) 2 (1/4-ounce each) packages active dry yeast 1/4 cup granulated sugar 1 1/2 teaspoons salt 1/4 cup vegetable oil 4 to 4 1/2 cups bread flour or all-purpose flour 1 large egg white 1 tablespoon water Sesame seeds or poppy seeds
Measure warm water into large bowl. Sprinklein yeast; stir until dissolved. Add sugar, salt, oil and 3 cupsflour; beat until smooth. Gradually add remaining flour to makea soft dough.
Knead dough by hand 10 minutes until smoothand elastic. Cover bowl and let rest 30 minutes.
Divide dough into 24 pieces; cover andlet rest 5 minutes.
Roll each into a uniform 18-inch rope.Shape into a pretzel by making a circle, overlapping the twoends, twisting them once and then pressing them onto the bottomcurve of the circle. (Dough may also be shaped into 8-inch breadsticks.) Place on greased baking sheets.
Beat egg white and water together; brushpretzels. Sprinkle with coarse salt, sesame or poppy seeds.
Bake in preheated 425°F (220°C)oven for 12 to15 minutes or until golden brown. Remove from bakingsheets; cool on wire rack.
Makes 24 servings.
Recipe provided courtesy of Wheat FoodsCouncil.
Homemade Soft Pretzels – Recipe by Laura Vitale – Laura in the Kitchen Episode 207If the Pretzels recipe was useful and interesting, you can share it with your friends or leave a comment.