Soft Pretzels from Epcot's Biergarten Restaurant

~jb4~'s Note:

This recipe was posted in the Orlando Sentinel and after having had these myself at Epcot I was so happy to have the recipe. I thought that I would share it with all of you.

• Total Time: 1 hrs 42 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 12 mins

Ingredients:

Yield: 10 pretzels

• 1 package active dry yeast
• 1 ½ cups warm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups all-purpose flour
• 2 eggs
• 2 tablespoons water
• coarse salt
• prepared mustard (optional)

Directions:

1. Stir and dissolve yeast in warm water in a large mixing bowl.
2. Stir in salt, sugar, and 2 cups of flour.
3. Beat until smooth.
4. Stir in enough of the remaining flour to make dough easy to handle.
5. Turn dough onto a lightly floured surface.
6. Knead until smooth and elastic, about 5 minutes.
7. Cut dough into 3 oz pieces and roll into a ball.
8. Allow to rest for 10 minutes.
9. Roll out dough into strings and then twist dough pieces in the middle.
10. Pick up the dough string with two hands each hand holding one end.
11. Attach the ends to the dough ina pretzel shape.
12. Place pretzel on a baking sheet and allow to proof until pretzels string thickness is about doubles as thick.
13. Whisk the eggs with water.
14. Brush egg wash on top of pretzel after they have proofed.
15. Sprinkle with coarse salt.
16. Put on to baking sheets and bake at 400 degrees for 10-12 minutes, until golden brown.
17. Dip in prepared mustard if desired.

Reviews

[John W Wenzelburger]

I kind of messed this up because I did not roll the dough small enough or make the pretzels large enough. You need to roll it down to less then 1/2 inch. I had a hard time getting it as small as I did. Anyway the "Pretzels" came out looking like freeform biscuits. They did taste ok and I even served some without salt on top as dinner rolls they were very good nice and crispy great taste.