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I got this recipe from a food storage recipe book I have. They turned out great and it was a fun, quick and easy activity to do with Kylie - Ashlyn just liked playing with the flour.
1 T. dry yeast
1 1/2 T. sugar
1 1/2 c. warm water
1 t. salt
4-5 c. flour
1 egg, beaten
coarse salt
1. In a large bowl, dissolve the yeast and sugar in warm water; let sit about 5 min. Stir in the salt and 2-3 c. of flour to make a soft batter. Knead in enough flour to make a stiff flour to roll out.
2. Take a lump of dough about the size of a peach and roll in between to make a 8-12 inch rope about as thick as your finger.
3. Twist the rope into a pretzel shape, place on a greased cookie sheet, bruch with beaten egg and sprinkle with coarse salt.
4. Repeat the last two steps until dough is used up.
5. Bake at 425 for 12-15 minutes, until the pretzels are golden brown. Remove from sheet and cool.
6. If you want to add flavor, add 1/2 t. caraway seeds, very coarsely ground.
2 morsel(s) of wisdom:
Christy, so there's no rising time anywhere? Have you done it with cinnamon and sugar instead of salt? They look YUM! Also, have you ever done them with partial wheat flour?
No rising - it is great! I have not tried the cinnamon & sugar, but I am sure it would do just fine - it does not bake long enough for the sugar to burn. Also, I would use wheat flour, but I was not in the mood to grind (and I do not like store bought wheat flour), so we were stuck with the "great for you" white flour.
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