Philadelphian Soft Bread Pretzels
Yield
servingsPrep
20 minCook
10 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
85 degrees F, warm |
|
| 1 | tablespoon |
yeast, active dry
|
|
| ½ | teaspoon |
sugar
|
|
| 4 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
85 degrees F, warm |
|
| 15 | ml |
yeast, active dry
|
|
| 2.5 | ml |
sugar
|
|
| 1.1 | l |
all-purpose flour
|
|
Directions
Combine water, yeast and sugar and let stand untiil yeast has dissolved and is foamy.
Mix in flour and knead for 7 to 8 minutes.
Let dough rise covered, in a greased bowl in a warm place, until double in bulk.
Form into sticks or pretzels and place on greased cookie sheets.
Apply a thin egg wash (1 egg yolk diluted with 1 to 2 tbsp water or milk).
Sprinkle with coarse salt.
Allow pretzels to rise until almost double in bulk.
Bake in preheated 475 degrees F oven for about 10 minutes.
Cool and serve.
