Sweet Or Salty Pretzels
|Dry yeast||1 Tablespoon (1 Package)|
|Lukewarm milk||1⁄2 Cup (8 tbs)|
|Flour||4 Cup (64 tbs) (Use More If Required)|
|Kosher salt/4 tablespoons fine sugar||2 Tablespoon|
Dissolve yeast in milk.
Put flour in large bowl; make depression in center.
Add dissolved yeast and milk, sugar, and salt.
Add 1 egg yolk; mix well.
Liberally dot mixture with 1/4 pound butter.
Knead it quickly and lightly.
Roll out dough on floured board to a large square.
Dot with 1/4 pound butter.
Fold in thirds.
Cover dough; set in refrigerator on a lightly floured plate.
Put dough on flour-covered work surface; roll it out again to a square.
Work butter into batter.
Knead dough 4 times; let rest in refrigerator.
Repeat process again; let dough rest 30 minutes at room temperature.
Roll out dough final time to about 1 inch thick and 10 inches long, so that you can cut sticks about 1 inch wide.
Cut and form these sticks into pretzel shapes.
Put onto greased cookie sheet.
Brush with egg yolk.
Sprinkle with coarse salt or sugar.
Bake pretzels at 425 Â°F 20 minutes.
Allow to cool before serving.