Homemade Soft Pretzels
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg||1 , separated|
|Coarse salt/Sesame seeds||1 Teaspoon|
In a large bowl, combine 1-1/2 cups flour and yeast.
Make a well in center; set aside.
In a small saucepan, combine milk, butter or margarine, sugar and salt.
Stir constantly over low heat until butter or margarine melts; cool slightly.
Pour warm milk mixture and unbeaten egg white into well in flour mixture.
Beat about 3 minutes with electric mixer.
Stir in enough of the remaining flour to make a soft dough.
Turn out on a lightly floured board; knead about 5 minutes or until dough is smooth and elastic.
Clean and grease bowl.
Place kneaded dough in greased bowl, turning to grease all sides.
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Punch down; let rest 10 minutes.
Divide into 20 equal pieces.
With palms of your hands, roll each piece into a 16-inch rope.
Shape each rope into a pretzel by laying the rope in a U-shape with ends pointing away from you.
Wrap rope ends around each other at least once.
Keeping rope ends separated, lift ends and twisted portion toward you.
Lay rope ends on top of closed end of U.
Pinch ends into closed portion to seal.
Let rest on board about 15 minutes until pretzels begin to rise.
Pour water 4 inches deep into a 4-quart pot or Dutch oven.
Bring to a simmer over medium heat; do not boil.
Grease a large baking sheet; set aside.
Use a slotted spoon to lower pretzels one or two at a time into simmering water.
Cook for 30 seconds on each side, turning once.
Use slotted spoon to remove pretzels from hot water; drain briefly on paper towels.
Preheat oven to 400°F (205°C).
Arrange drained pretzels on prepared baking sheet.
In a small bowl, beat egg yolk and 1 tablespoon water.
Brush evenly over pretzels.
Sprinkle with coarse salt or sesame seeds.
Bake about 15 minutes in preheated oven until lightly browned.