| 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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