RCI-SN.004.0014.001
Pretzel
Bread These are soft pretzels.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- flour4 cups
- t salt1 unit
- T sugar1 unit
- yeast (1/4 oz active dry yeast1 package2.25 t dry yeast, or one 0.6 oz yeast cake)
- .5 cups warm water1 unit
- egg white (or beaten whole egg)1 unit
- coarse salt (margarita or kosher salt)1 unit
Method
1
Dissolve the yeast in the water
2
Mix in the salt, sugar, and flour
3
Knead the dough until it is smooth
4
Roll out (do not cut) a blob of dough until it is about 18 inches long.
5
If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
6
Brush the pretzel with egg.
7
Sprinkle coarse salt onto the egg.
8
Bake at 425°F for 15 minutes.