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Old Fashioned Soft Pretzels
Nb persons: 0
Yield:
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Source: Kathy and Shelly Viviano
| 2 cups | warm water, (105-115 degrees F) |
| 1 package | yeast |
| ½ cup | sugar |
| 2 teaspoons | salt |
| ¼ cup | margarine, softened |
| 1 | egg |
| 6 ½ to 7 ½ cups | flour |
| 1 | egg yolk |
| 2 tablespoons | water |
| coarse salt |
Measure warm water into a large warm bowl. Sprinkle in dry yeast and dissolve. Add sugar, salt, margarine, egg, and flour. Beat until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil. Refrigerate 2 to 24 hours. Turn dough out onto lightly floured board. Divide in half. Cut each half into 16 equal pieces. Roll each piece into pencil shapes, about 20 inches half into 16 equal pieces. Roll each piece into pencil shapes, about 20-inches long. Shape into pretzels. Place on lightly greased baking sheets. Blend together egg yolk and water. Brush pretzels with this mixture. Sprinkle with coarse salt. Let rise in warm place, free from draft, until doubled in bulk, about 25 minutes.
Bake in oven 15 minutes until browned. Remove onto wire racks to cool.
Did you know that pretzels got their shape because they were meant to symbolize arms crossed over the breast in prayer? (See what useful information we theologians carry with us!)-from Kathy and Shelly Viviano.
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