Annie’s Soft Pretzels
I’ve been wanting to give homemade pretzels a try and my friend Ann had a recipe for them so I gave it a shot and they were so yummy! The top one is cinnamon and sugar and the bottom is salty, the cinnamon and sugar were the winners, they were gone ASAP.
3 1/2 – 4 1/2 cups flour
1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cups milk
1/4 cup sugar
2 tablespoons oil
1 teaspoon salt
1 egg white
1 tablespoon water
cinnamon and sugar
1 Preheat oven to 450. In mixer bowl, whisk together 1 1/2 cups of the flour and the yeast.
2 In a saucepan over medium low heat, stir milk, sugar, oil, and salt until warm, 120 – 130 degrees. Add to flour mixture in bowl.
3 Using bread hook attachment, turn mixer on low for 30 seconds. Continue to add flour 1/2 cup at a time until dough forms a ball on the bread hook attachment. Do not add too much flour or over mix.
4 Turn onto a lightly floured surface and knead enough of remaining flour in to make a moderately stiff dough that is smooth and elastic.
5 Shape dough into a ball and place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size or place in a Ziploc bag and let rise in fridge over night.
6 Punch dough down. Turn out on to lightly floured surface. Cover and let rest 10 minutes. Roll dough into 12 x 10″ rectangle. Cut into sixteen – twenty 12 x 12″ strips. Gently pull/roll each strip into a 16″ long rope.
7 Shape each pretzel by crossing one end over the other to form a circle. Tuck ends under edges to make a pretzel shape. Moisten ends and press to seal.
8 Combine egg white and water to make egg wash. Brush pretzels with egg wash and top as desired.
9 Bake for 14 minutes, turning halfway for even baking.
Yield: 16 pretzels