Soft Pretzels

by Wendi Reynolds

Prep time: 0:15 Overall time: 0:30

Servings:

INGREDIENTS

5 cups flour
5/8 cups sugar
2 tsp. salt
1/2 cup dry milk
1 tbsp. yeast
1-1/2 cups lukewarm water
2 eggs, beaten
1/3 cup vegetable oil
1 egg, beaten
Salt (coarse or regular)

INSTRUCTIONS

Dissolve yeast in water. Blend in eggs and oil. Mix together flour, sugar, salt, and dry milk. Add 6 cups to yeast mixture. If dough is too sticky, keep adding the flour mixture until a ball forms.

Preheat oven to 425°F. Lay dough out on lightly floured surface (can use leftover dry mixture to flour) and knead for about 5 minutes. Roll out into a 9x13-inch rectangle. Cut 9-inch strips and shape into logs. Shape into a circle and twist the ends twice. Then fold down on the bottom part of the circle. Brush with eggs and sprinkle with salt. Bake for 12-15 minutes. Transfer immediately to rack, cool, and enjoy!

CHEF COMMENTS

A chewier version:
Before baking, boil pretzles in boiling sugar water and drain. cook as usual.

Tagged: pretzels, snacks add tags

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