Recipe by Sydney Mike
This recipe comes from www.germanculture.com & is posted here to help fill out my German contribution to the ZWT6. Preparation time does not include the several hours needed for the dough to rise twice.
Top Review by Nif
I've never made pretzels before and these are fabulous! The only change I made to the recipe is to add the salt after the flour because I wasn't sure if the salt would be OK with the yeast. I read that the other chefs didn't know how to knot the pretzels so I found this: http://www.youtube.com/watch?v=uwy9c0foFTc and it was easy to do after watching it. I also served these with Recipe #460243, which was a perfect compliment. Made for Went To The Market tag game. Thanks Syd! :)
- 1 (1/4 ounce) package active dry yeast
- 1 1⁄2 cups warm water
- 1⁄8 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups unbleached flour
- 1 egg
- 1 teaspoon coarse salt
Directions See How It's Made
- In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
- Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
- Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
- Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
- Slightly beat the egg & set aside.
- Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
- Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
- Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
- Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.