Soft pretzels make great snacks everyone loves. It's what they're dipped in that make people take sides onm, they're either a pro-mustard dipper or a pro-cheese dipper.
1 1/2 cups warm water (105°F to115°F | 40°C to 45°C)
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
1/4 cup granulated sugar
1 1/2 teaspoons salt
1/4 cup vegetable oil
4 to 4 1/2 cups bread flour or all-purpose flour
1 large egg white
1 tablespoon water
Sesame seeds or poppy seeds
- Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.
- Knead dough by hand 10 minutes until smooth and elastic. Cover bowl and let rest 30 minutes.
- Divide dough into 24 pieces; cover and let rest 5 minutes.
- Roll each into a uniform 18-inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8-inch bread sticks.) Place on greased baking sheets.
- Beat egg white and water together; brush pretzels. Sprinkle with coarse salt, sesame or poppy seeds.
- Bake in preheated 425°F (220°C) oven for 12 to15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
Makes 24 pretzels.
Recipe provided courtesy of Wheat Foods Council.