Time
prep 2:00
total 2:30
Ingredients
| 4 to 4-1/2 cups | flour | | 2-1/4 tsp. | yeast | | 1-1/2 cup | milk | | 1/4 cup | sugar | | 2 tbsp. | cooking oil | | 1-1/2 tsp. | salt | | 3 tbsp. | salt | | 2 qt. | boiling water | | 1 | slightly beaten egg white | | Sesame seed or | | coarse salt |
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Instructions
In mixer bowl combine 2 cups of the flour and the yeast in saucepan heat milk, sugar, oil and 1 ½ teaspoons salt just till warm (115 –120) stir constantly. Add to flour mixture. Beat at low speed of electric mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of he remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes) Shape into a ball. Place in lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place till double (about 1 ½ hours)
Punch down; turn out onto lightly floured surface, cover let rest 10 minutes. Roll into a 12x8 inch rectangles. Cut into 16 strips, each 12 inches long and ½ inch wide. Roll each into a rope 16 inches long. Shape into pretzels. Let rise, uncovered, 20 minutes. Dissolve 3 tablespoons salt in the boiling water. Lower 3 or 4 pretzels at a time into boiling water; boil for 2 minutes, turning once. Remove with slotted spoon to paper toweling; let stand a few seconds then place ½ inch apart on well greased baking sheet. Brush with mixture of egg white and 2 tablespoons water. Sprinkle lightly with sesame seed or coarse salt. Bake in 350 oven 25 to 30 minutes or till golden brown.
Author's Comments
If you plan to freeze these do not put salt on them until after you pull them from the freezer.
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