Soft Pretzels



18 to 20



1 pkg. active dry yeast
1-1/2 cup warm water (110-115°F)
1 tbsp. sugar
1 tsp. salt
4 cups all-purpose flour
1 egg, beaten
Coarse salt


In a large bowl, dissolve yeast in water. Add the sugar, salt and enough flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Pinch off about 2 T of dough for each pretzel. Shape into traditional pretzel twists or letters or animals as desired. Place on greased baking sheets. Brush with egg; sprinkle with salt. Bake at 425°F for 15 minutes or until golden brown. Cool on a wire rack.

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