Soft Dough Pretzels
|Water||375 Milliliter (1 1/2 Cups)|
|All purpose flour||500 Milliliter (2 Cups)|
|Active dry yeast||1⁄4 Ounce (7 Grams,1 Package)|
|Sugar||7 Milliliter (1 1/2 Teaspoons)|
|Salt||3 Milliliter (3/4 Teaspoon)|
|All purpose flour||625 Milliliter (2 1/2 Cups)|
|Water||15 Milliliter (1 Tablespoon)|
|Coarse salt||To Taste|
Heat water to 120°F (48°C).
In large mixer bowl, combine 2 cups (500 ml) flour, yeast, sugar, salt, and warmed water.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber scraper and rotate bowl slightly by hand.) Add 2 cups (500 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a soft dough.
Shape into a ball.
On floured surface, cut into 16 pieces and roll with hands into approximately 12-inch (30 cm) ropes.
Shape as pretzels and put onto foil-covered cookie sheets.
Beat egg yolk and 1 tablespoon (15 ml) water with fork until well mixed.
Brush egg mixture on dough to coat completely and sprinkle with salt.
Bake in preheated 400°F (200°C) oven for 20 minutes.
Remove from cookie sheets and cool on racks.
Store in plastic bag or covered container no longer than 2 days.