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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These homemade pretzels never last long around our house. My kids love to make them…and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1 tablespoon sugar |
2 teaspoons salt |
4 to 4-1/4 cups king arthur unbleached all-purpose flour |
8 cups water |
1/2 cup baking soda |
1 egg, lightly beaten |
kosher salt, sesame seeds, poppy seeds or grated parmesan cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into 12 portions. Roll each into an 18-in. rope; twist into a pretzel shape.
4. In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon; drain on paper towels.
5. Place on greased baking sheets. Brush with egg; sprinkle with desired topping.
6. Bake at 425° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 1 dozen.
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