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August 2, 2011
Big Soft Pretzels
Old-Fashioned Breads
Prep time:
35 minutes plus standingbaking time:
10 to 15 minutes“On Sundays we went to Grandma's to eat pretzels and watch ball games on television.”
Ingredients
Serves 30
- 1 envelope dry yeast
- 1 1/2 cups warm water (110ºF to 115ºF)
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon coarse salt, sesame seeds, poppy seeds, garlic salt or cinnamon sugar
Directions
1
Dissolve yeast in warm water in a large bowl. Sift flour, granulated sugar and salt into yeast mixture and mix well.
2
Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Cover with plastic wrap. Let stand for 10 minutes.
3
Preheat the oven to 450ºF. Grease baking sheets.
4
Divide dough into 30 equal portions. Roll each portion into an 18-inch rope. Loop into pretzel shapes. Arrange on prepared baking sheets.
5
Brush the pretzels with beaten egg. Sprinkle with coarse salt. Bake until golden, 10 to 15 minutes. Serve immediately or store cooled pretzels in an airtight container for up to 3 days.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma always set out little bowls of mustard for dipping the pretzels. She usually offered several types, including yellow mustard, hot German mustard and coarse-grained mustard. When I make pretzels, I also include a bowl of honey mustard.
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