| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers, Breads | 8 | Servings | |
INGREDIENTS
| 1 | pk | Yeast |
| 1 1/2 | c | Warm water |
| 1 | ts | Salt |
| 1 | tb | Sugar |
| 4 | c | Flour |
| 1 | Large egg, beaten | |
| Cource salt |
INSTRUCTIONS
SOFT PRETZELS: Dissolve yeast in water, Add salt and sugar. Blend in all the flour and knead until smooth. When smooth, cut dough into small pieces and roll into ropes. twist ropes into conventional pretzel shapes and place on a paper lined cokkie sheet. Brush pretzels with beaten egg, sprinkle with cource salt. Bake in a 425 degree oven for 12-15 minutes, or until brown. These do not keep long. HARD PRETZELS: Do everthing above, but decrease water to 1-1/4 cups. and add 1/4 cup of melted butter. Make pretzels smaller, and bake until browned. These pretzels will stay good for months in a tight container.
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