Soft Pretzel Recipe
- 4 to 4 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope RapidRise Yeast
- 1-1/2 teaspoons salt
- 1 cup milk
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- Coarse salt, grated Parmesan cheese, poppy seeds or sesame seeds
Directions:In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and oil until very warm (120°F. to 130°F); Stir in enough remaining flour to make soft dough. I began with a wooden spoon and finished stirring with a Danish Dough Whisk.
Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover, let rest on floured surface 10 minutes.
Divide into 14 equal pieces. Roll each piece to 20-inch rope. Cover; let rest 5 to 10 minutes until risen slightly.
To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle.
Place on 2 greased baking sheets. Brush with beaten eggs.
Bake at 350°F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed or sesame seed. Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.
The warm pretzels are ready to be eaten. They taste even better brushed with melted butter.
Nutritional Information: Per Serving:
Serving size: 1 pretzel
calories 188; total fat 4g; saturated fat 1 g; cholesterol 32 mg; sodium 270mg; total carbohydrate 32g; dietary fiber 1 g; protein 6g.