| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 18 | Pretzels | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 1/2 | c | Warm water; (105 to 115) |
| 4 | c | All-purpose flour |
| 1 1/2 | ts | Sugar |
| 3/4 | ts | Salt |
| 1 | Egg white | |
| Kosher salt; (table salt may be substituted) | ||
| Mustard; (opt.) |
INSTRUCTIONS
Dissolve yeast in warm water. combine flour, sugar, and salt; add yeast mixture, and mix until well blended. Turn out onto a lighlty floured surface, and knead until smooth and elastic (about 5 mintues). Using kitchen shears dipped in flour, cut dough into 18 pieces; roll each into a ball. With floured hands, roll each ball between your hands to form a rope about 14 to 16 inches long and about 1/2 inch in diameter; twist each into a pretzel shape, and place on a lightly greased baking sheet. Beat egg white until frothy, and brush on each pretzel; sprinkle with salt. Bake at 400 degrees for 15 minutes or until lightly browned. Serve warm or cold with mustard, if desired. NOTE: Serve as a snack with mustard, or seve them in place of bread with a main-dish salad. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.
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