Soft Pretzels(Makes 32)
- coarse salt
- 2 c. hot water (105~ to 115~)
- 2 pkg. active dry yeast
- ??? c. sugar
- 2 tsp. salt
- 1/4 c. (1/2 stick) soft margarine or butter
- 1 egg
- 6 1/2 to 7 1/2 c. unsifted flour
- 1 egg yolk
- 2 Tbsp. water
- Warm water in large warm bowl; sprinkle in yeast.
- Stir until dissolved.
- Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour.
- Beat until smooth.
- Add flour to make a stiff dough.
- Cover bowl tightly with aluminum foil.
- Refrigerate 2 to 24 hours.
- Turn dough onto lightly floured board.
- Divide in half; cut each 1/2 in 16 equal pieces.
- Roll each piece into pencil shape, about 20-inches long.
- Shape into pretzel.
- Place on lightly greased baking sheet.
- Blend egg yolk and 2 tablespoons water.
- Brush pretzel with mixture.
- Sprinkle with salt.
- Let rise in warm place (oven) until doubled in bulk, about 25 minutes.
- Bake at 400u0b0 for 15 minutes.
- Cool on rack.
salt, hot water, active dry yeast, sugar, salt, margarine, egg, flour, egg yolk, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=600600 (may not work)