Pretzel Recipe

Upon request:

Soft Pretzels

4 to 4 1/2 cups all-purpose flour
1 pkg active dry yeast
1 1/2 cups milk
1/4 cup sugar
2 tbsp cooking oil
1 tsp salt
2 tbsp salt
3 quarts boiling water
1 egg white
1 tbsp water

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, oil, and 1 tsp salt just till warm (120-130 degrees). Add to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides. Then beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining dough to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a greased bowl, turn once, and cover to let rise till double (about an hour).

Punch dough down. Turn onto lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease 2 baking sheets. Roll dough into a 12X10 rectangle. Cut into 20 pieces. Gently pull into 16 inch strips. Shape pretzels. Place 1/2 inch apart on the prepared baking sheets. Bake at 475 for 4 minutes. Remove from oven. Reduce temperature to 350.

Meanwhile, dissolve the 2 tbsp salt in the boiling water. Reduce heat. Lower pretzels, 4-5 at a time, into simmering water. Simmer for two minutes, turning once. Remove with slotted spoon and drain on paper towels. Let stand on towels only a few seconds or they will stick. Then place 1/2 inch apart on greased baking sheet.

Brush pretzels with egg white and 1 tbsp of water. Lightly sprinkle with topping of your choice. Bake at 350 for 20 to 25 minutes or until golden brown. Remove from baking sheet and place on wire rack to cool. Makes 20.

You can also substitute 1 1/2 cups of whole wheat flour for the 1 1/2 cups of all-purpose at the beginning.