Buttery Bread Pretzels
- 1 c. plus 2 Tbsp. lukewarm water, divided
- 1 1/2 tsp. active dry yeast
- 1 tsp. sugar
- 1 tsp. salt
- 1/3 c. unsalted butter, melted
- 3 c. flour
- 1 egg yolk
- coarse salt (for topping)
- Dissolve yeast in 1/2 cup lukewarm water.
- Mix 3/4 cup water with the sugar and salt.
- Add yeast mixture.
- Stir once and add flour.
- Stir until dough begins to stick; add melted butter.
- Mix well.
- Knead on board 2 minutes.
- Rest dough (covered) for 15 minutes.
- Divide and roll pretzel shape.
- Place on greased sheets. Beat egg yolk with 2 tablespoons water.
- Brush each pretzel. Sprinkle with salt (optional).
- Let rise 30 minutes.
- Should double in size.
- Bake at 425u0b0 for 20 to 25 minutes.
- Rotate pans to ensure even browning.
- Serve warm.
- Makes 24 (3-inch) pretzels.
water, active dry yeast, sugar, salt, unsalted butter, flour, egg yolk, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=872817 (may not work)