Soft Pretzels
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4 to 4-1/2 c. all-purpose flour, approximately
2 pkgs. quick-rise dry yeast
1-1/2 c. milk
1/4 c. sugar
2 Tbsp. cooking oil
1-1/2 tsp. salt
3 Tbsp. salt
1 slightly beaten egg white
1 Tbsp. water
coarse salt or sesame seed
Combine 2 cups of the flour with the yeast. Heat milk, sugar, oil, and
the 1-1/2 teaspoons salt just till warm (115-120 degrees F.), stirring
constantly. Add to flour mixture. Beat with electric mixer on low speed
for 1/2 minute, scraping bowl. Beat 3 minutes on high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto a floured surface. Knead in enough of remaining flour to
make a moderately stiff dough that is smooth and elastic (6-8 minutes
total).
Shape into ball. Place in greased bowl; turn once. Cover; let rise in a
warm place till doubled in bulk (about 1-1/2 hours).
Preheat oven to 350 degrees Fahrenheit. Punch dough down; turn out onto
floured surface. Cover and let rest 10 minutes. Cut into sixteen pieces.
Roll each into a rope. Shape one rope of dough into a circle, overlapping
about 4 inches from each end; leave ends free. Take one end of dough in
each hand and twist at the point where dough overlaps. Carefully lift ends
across to the opposite edge of the circle. Tuck ends under edge for pretzel
shape; moisten and press to seal. Repeat with remaining dough. Let rise,
uncovered, about 20 minutes. Dissolve 3 Tablespoons salt in 2 quarts of
boiling water. Lower 3 or 4 pretzels at a time into boiling water; boil 2
minutes, turning once. Remove to paper toweling; let stand a few seconds,
then place 1/2 inch apart on a well- greased baking sheet. Brush with a
mixture of egg white and 1 Tablespoon water. Sprinkle with coarse salt or
sesame seed. Bake 25-30 minutes or till golden. Remove from oven; place
baking sheets on wire racks to cool.
Makes 16 pretzels.
NOTE: These pretzels freeze very well. To prepare for freezing, place
pretzels in even layers in freezing container, separated by wax paper.
If you are on a low-salt diet, these pretzels also taste very good if you
use sesame seeds instead of coarse salt, or just omit any topping
altogether.
Another interesting variation may be created if you use substitute olive
oil for the cooking oil and add some basil, oregano, and thyme to the
milk/sugar/oil mixture. This will create a sort of "Pizza pretzel".
You might also consider using Parmesan cheese in this recipe to make an
interesting flavor for your snacks.
For a shape variation, you might consider winding the little dough ropes
into a small, tightly-wound snail shape to create a flat, rounded snack.
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