Recipe: Soft Pretzels (using yeast)

SOFT PRETZELS
Source: Dori Farthing
Makes about 12 pretzels

Note from source: This has been one of my favorite recipes. I learned it in a junior high home-economics class. They are fast and easy to make and also don't cost too much. In 1982 it was estimated that each pretzel only cost 6 cents...just think...all of those places in malls that sell hot pretzels for over a dollar...they are making a killing!

1 pkg. active dry yeast
1 1/3 cups warm water (105-115 degrees F)
1 Tbsp. sugar
1/2 tsp. salt (I usually omit this)
3 1/2 to 4 cups unsifted all purpose flour
1 egg
1 Tbsp. water
2 Tbsp. coarse salt

Preheat oven to 425 degrees F and grease 2 cookie sheets.

In a large bowl sprinkle yeast over warm water. Stir with rubber spatula until yeast is well blended and dissolved.

With wooden spoon gradually stir into the yeast/water mixture the sugar, salt, and enough flour (approximately 3 1/2 cups) so that a soft slightly sticky dough forms.

Turn dough onto well-floured surface and knead for about 5 minutes. Add more flour if necessary. The dough should be smooth, elastic and not sticky.

Take off pieces of dough and roll into ropes. You can form the ropes into traditional pretzel shapes or into any shape your heart desires.(A friend of mine made a Moose!)

Place the pretzels on the cookie sheets. Remember that these pretzels will expand when heated so make sure that there is plenty of space between each pretzel (3-inches apart).

In small bowl mix together egg and 1Tbsp.water. Brush the egg-water mixture over the pretzels. and sprinkle pretzels with salt if desired.

Bake 15 to 20 minutes (or until pretzels are golden brown).

The pretzels taste best when warm!