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Free Form Pretzels
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Source: Carme Engel
| 1 package | dry yeast |
| 1 tablespoon | sugar |
| 1 1/2 cups | water, 115 degrees |
| 1 teaspoon | salt |
| 4 to 5 cups | flour |
| 4 cups | sharp Cheddar cheese, grated |
| 1 | egg |
| kosher salt |
Dissolve yeast and sugar in water. Combine salt, 4 cups flour and cheese. Stir in yeast mixture and add more flour if necessary to form a stiff dough. Knead 5 to 10 minutes until smooth. Break off small pieces of dough and shape. The traditional shapes are made by rolling the dough between your hands and a floured table to form a long rope, looping it, twisting the middle a couple of turns, then spreading the ends and pressing them against the looped part.
Place pretzels on ungreased pans, leaving room for expansion between the pretzels. Brush each with beaten egg and sprinkle very lightly with coarse salt.
Bake at 425?F for 15-18 minutes, or until golden brown. The number of pretzels depends on how creatively they are shaped.
Carme Engel used this recipe in the pre-school with the kids [so it must be easy].
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