Soft Pretzels II Popular Recipes

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Soft Pretzels II

"Salted or seeded, those make a first-rate snack."

Ingredients :

  • 1 teaspoon white sugar
  • 1/4 cup heat water (one hundred ten stages F/45 tiers C)
  • 1 1/4 teaspoons energetic dry yeast
  • 1 1/2 cups heat water (one hundred ten ranges F/45 ranges C)
  • four half cups all-reason flour
  • half of teaspoon salt
  • 1 egg
  • 1 teaspoon water
  • 2 tablespoons kosher salt
  • 1 tablespoon sesame seeds

Instructions :

Prep : 40M Cook : 12M Ready in : 1H50M
  • Stir sugar into 1/four cup warm water in a small bowl. Sprinkle yeast over pinnacle. Let stand for 10 minutes. Stir to dissolve yeast.
  • Combine 1 half cups heat water, flour, and salt in big bowl. Stir yeast into mixture. Add a bit greater flour, if wanted, so dough isn't always too sticky.
  • Knead for 8 to ten minutes until dough is clean and elastic. Place in greased bowl, turning once to oil top. Cover with tea towel. Let stand in oven with mild on and door closed about forty five mins, or until doubled in bulk.
  • Punch dough down. Roll into log. Mark off into 12 quantities, and reduce. Roll each element into 1/2 inch rope. Shape each rope into pretzel shape on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle a few pretzels with kosher salt, and some with sesame seeds.
  • Bake at 450 stages (230 ranges C) for approximately 15 minutes. Turn out onto racks to chill.

Notes :

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