Site Of The Moment:
Soft Pretzels
* 4 to 4 ½ cups all purpose white flour
* 2 Tbsp. sugar
* 1 package Fleishmann's RapidRise Yeast
* 1 ½ Tsp. salt
* 1 cup 2% milk
* ½ cup water
* 2 Tbsp. vegetable oil
* 2 eggs, lightly beaten
* coarse salt
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and oil until very warm (120 to 130 F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide into 14 equal pieces. Roll each piece to 20-inch rope. Cover; let rest 5 to 10 minutes until risen slightly.
To shape into pretzels:
Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle.
Place on 2 greased baking sheets. Brush with beaten eggs. Bake at 350 F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt. Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.
| WW
Points |
3.5 |
| Serving Size |
1 pretzel |
| Servings |
14 |
