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Soft Pretzels
from Biergarten, Germany, Epcot
Yield: 10 servings.
1 package active dry yeast
1 1/2 cups warm water (105 F-115 F)
1 tsp salt
1 tsp sugar
4 cups all-purpose flour
2 eggs
2 Tblsp water
Coarse salt
Prepared mustard (optional)
1. Stir and dissolve yeast in warm water in a large mixing bowl.
Stir in salt, sugar, and 2 cups of the flour. Beat until smooth.
Stir in enough of the remaining flour to make dough easy to handle.
Turn dough onto a lightly floured surface. Knead until smooth and
elastic, about 5 minutes.
2. Cut dough into 3-ounce pieces and roll into a ball. Allow to
rest for about 10 minutes. Roll out dough into strings and then
twist dough pieces in the middle. Pick up dough string with two
hands, each hand holding one end. Attach the ends to the dough in
a pretzel shape. Place pretzel on baking sheet and allow to proof
until pretzel string thickness is about double as thick (place in
a warm spot with a damp towel on top).
3. Whisk the eggs with water. Brush egg wash on top of pretzels
after they proof. Sprinkle with coarse salt. Put on to baking sheets
and bake at 400 F for 10-12 minutes, until golden brown. Dip in
prepared mustard if desired.
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