Prep 15 mins
Cook 15 mins
- 1 (1/4 ounce) package active dry yeast
- 4 cups unbleached flour
- 1 1⁄2 cups water (110-120 degrees)
- 1 large egg, beaten
- 1 teaspoon salt
- 1 dash coarse salt
- 1 tablespoon sugar
- Dissolve yeast in warm water.
- Add salt and sugar to yeast mixture.
- Blend in flour and knead dough until smooth, about 7 to 8 minutes.
- Cover and let dough rise until double in bulk.
- Punch down.
- Cut dough into small pieces and roll into ropes.
- Twist ropes into pretzel shapes and place on greased cookie sheet.
- Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
- Allow pretzels to rise until almost double in bulk.
- Bake at 425°F.
- For 10 to 15 minutes or until browned.
- Best if eaten immediately.
- If not, store in airtight container.
I first learned how to make this in the 3rd grade. I lost the recipe over the years and was glad to find it again! A couple of options for variety: add cinnamon to a buttered top or parmesan cheese. It's just like the stuff you buy at Costco!
Well, these were wonderful! Very quick & easy to prepare the dough, which took about 30 minutes to rise. They came out soft and light and very tasty. If you have never made pretzels before, they can be a little tricky to twist into the correct shape, but they are very fun and even the lopsided looking ones looked & tasted delicious once baked.
Why to buy Pretzels, when you can make them on your own with this recipe? These Pretzels, or Bretzel as they are called in Germany, are so easy to make and the outcome is wonderful. And they are for sure best eaten hot. The only difficulty was to bring them into the form of Pretzels. If you don't care about their form, try sticks or rolls - much easier to make, but as tasty as Pretzels. Thank Mimi Bibeck for ths wonderful recipe. From now on my Bretzel will be homemade.