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Soft Pretzels
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Preptime: 5-10 minutes
Baking time: 35 minutes
Makes 24, (1.5 oz.) pretzels
- ½ cup warm water (100-110°F)
- 1 pkg.(1/4 oz) active dry yeast
- 1 cup warm milk (100- 110°F)
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 4 to 4 ½ cups all-purpose flour or half whole wheat flour
- 1 egg, lightly beaten with 1 tablespoon water
- Poppy or sesame seeds, seasoned or coarse salt
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- Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
- Add milk, oil, sugar, salt and 1 1/2 cups flour; blend well. Mix in additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes.
- Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 30 minutes.
- Punch dough down; divide into 24 pieces. Roll each piece to 16-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle.
- Place pretzels on greased baking sheets. Cover; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.
- Preheat oven to 350. F. Brush pretzels with beaten egg mixture and sprinkle with selected topping.
- Bake at 350°F. for 35 minutes or until golden. Cool on wire rack.
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