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Friday, October 28, 2005

Lynchburg Two Dozen Big Soft Pretzels

Big Soft Pretzels

1-1/4 cups warm water
1 package (1 scant tablespoon) dry active yeast
2 teaspoons sugar 3-1/2 to 4 cups flour
1-1/2 teaspoons salt 2 tablespoons oil
1 egg beaten with 1 tablespoon milk for glaze coarse salt for topping

Place 1/4 cup water in a large bowl and sprinkle with yeast and sugar.

Stir to dissolve and let yeast proof until bubbly, about 5 to 10 minutes.

Add remaining cup water, 31/2 cups of the flour, salt, and oil; stir to combine well.

Turn dough out onto a lightly floured board and knead until smooth and elastic, adding the remaining 1/2 cup of flour as needed to prevent sticking.

Lightly grease 2 heavy baking sheets with shortening. Divide dough into 24 pieces and roll each into a thin strip about 10 inches long.

Shape into pretzels and place on prepared baking sheets.

Cover pretzels loosely with towels and let them rest in a warm place until puffy, about 15 minutes.

Lightly brush egg-milk glaze over the pretzels and sprinkle with salt.

Bake at 425 degrees F for about 15 to 20 minutes, until lightly colored.


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