May 12, 2010

Big Soft Pretzels

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00 ratings

Prep time: 35 minutes
standing time 10 minutes
baking time 10 to 15 minutes Servings: Makes 30 pretzels

On Sundays we went to Grandma’s to eat pretzels and watch ball games on television.

Ingredients

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.

Grandma's Secret Trick

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.