Big Soft Pretzels

by Kathleen Morrison

Servings: 12 pieces

INGREDIENTS

1 tbsp. dry yeast
5 to 6 cups bread mix
1-1/2 cup lukewarm water
2 eggs, beaten

Topping:
1 egg, beaten
2 tbsp. coarse salt
1/2 cup butter, melted

INSTRUCTIONS

Lightly grease 2 large baking sheets. In a large bowl dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft but not too sticky dough. Knead approximately 5 minutes, until dough is smooth. Roll pieces of dough into ropes about 1/2-inch in diameter and 18 to 24 inches long. Form into pretzel shapes. (For pretzel sticks cut dough into 5 to 6 inch lengths.) Place on prepared baking sheets. Preheat oven to 425°F. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp.

CHEF COMMENTS

Makes 12 to 15 large pretzels.

Variation:
For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400°F. Brush with egg and sprinkle with coarse salt. Bake approximately 30 minutes.

Tagged: pretzels, snacks add tags

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