Recipe: Soft Pretzels

Found this recipe in the "Farm Journals Homemade Bread" cookbook. The ISBN number is 0-88365-875-5. It is a wonderful resource for bread making.

SOFT PRETZELS:

Germans and Austrians deserve the credit for the original soft, chewy pretzel, introduced to America in the mid-1800s.

1 pkg. active dry yeast
1 TB sugar
1/2 c. warm water (105 to 115 degrees)
1 c. warm milk (105 to 115 degrees)
1 tsp salt
3 1/2 to 4 c. sifted flour
1 TB baking soda
1 egg
1 TB water
Coarse salt

In large bowl, sprinkle yeast and sugar over 1/2 c. warm water; stir until dissolved. Add milk, salt and 1 1/2 c. flour.

Using mixer at medium speed, beat 2 minutes. Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes.

Place in greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until doubled, about 1 hour 30 minutes.

Punch down dough. Cover and let rest 10 minutes.

On lightly floured surface, roll out dough into a 10x8" rectangle. Cut rectangle into 10 (8" long) strips. Roll each strip into 20" long rope.

To form pretzels: Hold both ends of one rope. Form a large loop. Twist rope once, 3" from ends. Bring down ends of rope and pinch to opposite side of loop to make a pretzel shape. Place on floured baking sheet.

Repeat with remaining ropes, placing pretzels, 3" apart, on floured baking sheets.

Let rise, uncovered, until doubled, about 30 minutes.

During last 10 minutes of rising time: In 4-qt Dutch oven over high heat, bring 2 qt. water to a boil.

Add baking soda to boiling water. Add 2 pretzels to boiling water; boil 1 minute. With slotted spoon, remove pretzels and drain well. Place pretzels, 3 " apart, on well greased foil-lined baking sheets. Repeat with remaining pretzels.

In small bowl, mix together egg and 1 TB water. Brush pretzels with egg mixture. Sprinkle with coarse salt.

Bake in 400 degree oven 18 minutes or until golden brown. Serve warm. Makes 10 pretzels.

TO REHEAT: Wrap pretzels in single layer in foil. Store at room temperature up to 3 days. Heat wrapped pretzels in 400 degree oven 10 minutes or until heated through.

You can find the Coarse Pretzel Salt in "The Baker's Catalogue" King Arthur Flour in Norwich, Vermont. Their telephone number is (800) 827-6836 and they also have a website at: http://www.kingarthurflour.com

Good luck and dip a pretzel in mustard for me.

Debbie