Soft Pretzels
- 1.5 cups water, warm
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 tablespoon cane sugar
- 4 cups all-purpose flour
- 1 large egg, for egg wash
- Pinch course salt, for finishing
- Preheat oven to 425u0b0F. Set aside two baking sheets.
- In a medium sized bowl, combine the warm water and yeast and mix for about one minute, until the yeast is dissolved.
- Shape the dough into a small log and cut into 10 evenly sized pieces. Roll each piece into a long, even rope (about 20 inches). Make the pretzel shape by creating a U, then twist the ends across each other and press the dough together. Lay pretzels on the baking sheets.
- Make your egg wash in a small bowl and use a pastry brush to lightly coat the tops of the pretzels. Sprinkle with course finishing salt and bake for 12-14 minutes until the tops are golden brown. Let cool on the baking sheet for three minutes before transferring to a cooling rack.
- Pretzels are best enjoyed the day that they are made, dipped in Mustard and Co.'s classic mustard.
water, active dry yeast, salt, cane sugar, allpurpose, egg, course salt
Taken from food52.com/recipes/41793-soft-pretzels (may not work)