Breads & Rolls Cookbook

Ninety-Minute Soft Pretzels

I’ve used this recipe many times with Boy Scout or Girl Scout troops. The kids like to make the dough into different shapes.

1 C. warm water (105° to 115°)
1 pkg. active dry yeast
2 T. sugar
1 tsp. salt
1 T. butter or margarine, softened
3 1/4 to 3 3/4 C. all-purpose flour
1 egg yolk, beaten
1 T. water
Coarse salt

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter and 2 cups flour. Beat until thoroughly blended. Stir in enough additional flour to make stiff dough. Turn out onto lightly-floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease on top. Cover; let rise in warm place, free from draft, for 40 minutes. Turn dough out onto lightly-floured board. Divide in half; divide each half into 6 equal pieces. Roll each piece into a 20″ long rope. Shape each rope into a pretzel. Place on greased baking sheets. Cover and let rest 5 minutes. Combine egg yolk and 1 tablespoon water; brush each pretzel with egg yolk mixture. Sprinkle with coarse salt. Bake at 375º for 15 minutes, or until done. Remove from baking sheet and cool on wire racks.

Makes 1 dozen pretzels.

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