Pretzels With Caraway Seeds
|Active dry yeast||1 Tablespoon (1 Envelope)|
|Warm water||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Non-stick cooking spray||1|
|Egg white||1 Large, beaten with 1 teaspoon water|
|Caraway seeds||2 Tablespoon|
Combine the yeast and water in a large bowl.
Let stand about 5 minutes, then stir until the yeast dissolves.
Stir 1 1/2 cups of the flour into the yeast mixture; add the salt and beat with a spoon until smooth.
Add enough of the remaining flour to make a stiff dough.
Turn the dough out onto a lightly floured surface and knead vigorously for 5 minutes.
Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 1/2 hours.
With your fist, punch down the dough.
Divide it in half and cut each half into 6 pieces.
Using the palms of your hands, roll each piece into an 18 inch strand.
Twist into a pretzel shape, tucking the ends under.
Lightly coat a baking sheet with the cooking spray, place the pretzels on it about 1 inch apart, and cover loosely with the dish towel.
Let the pretzels rise for 30 minutes.
Toward the end of the rising period, preheat the oven to 400°F.
Brush the pretzels with the egg white and sprinkle with the caraway seeds.
Bake for 10 to 15 minutes or until browned.