Soft Pretzels
Taken from Fleischmann's Yeast *Best-Ever Breads* with some modifications
4-4 1/2 c all-purpose flour
2 TBL sugar
1 pkg Fleischmann's Rapid Rise Yeast
1 1/2 tsp salt
1 c milk
1/2 c water
2 TBL vegetable oil
2 eggs, lightly beaten
coarse salt, sesame seed or grated parmesan cheese for topping
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk and water (120'-130'...not cold but not hot); add milk mixture and oil to dry ingredients. (Combine thoroughly) 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.
Preheat oven to 350'.
Divide dough into 9-12 equal pieces (I use nine-all fits on one large cookie sheet). Roll each piece to about 16" rope. To shape into pretzels: Curve ends of pretzel to shape a horse shoe: cross ends near the top. Twist ends once and lay ends on curved part of "horse shoe" (ends don't touch). Place on greased baking sheet. (I spray baking sheet with non-stick spray.)
Brush with beaten eggs. Bake at 350' for 15 minutes. Remove from oven: brush again with eggs and sprinkle with course salt, sesame seed or cheese. (It is best to sprinkle topping immediately after coating with egg-one pretzel at at time.)
Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets and cool on wire racks.
