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German Pretzels

1 (1/4 ounce) package active dry yeast
1 12 cups warm water
18 teaspoon salt
1 tablespoon granulated sugar
4 cups unbleached flour
1 egg
1 teaspoon coarse salt


In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture. Blend in the flour & knead the dough until smooth, about 7 or 8 minutes. Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk. Grease several cookie sheets, then punch dough down & cut it into 12 pieces. Slightly beat the egg & set aside. Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet. Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk. Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned. Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.

Source: www.food.com