Prep time: 30 min.
Rest: 30 min.
Bake time: 10-15 min. @ 425 degrees
Yields: 16 pretzels
Ingredients:
Pretzel:
7 tablespoons butter or margarine
1 1/4 cup milk
1/2 cup sugar
2 tablespoons dry active yeast or 1 3/4 ounce fresh yeast
3 1/2 cups all purpose flour
Top:
1 egg, beaten
kosher salt
Directions:
Melt margarine/butter in small sauce pan. Add milk and heat until lukewarm. If using active dry yeast heat until 115 degrees or 100 degrees for fresh yeast. Pour milk into an electric mixing bowl and add the sugar and yeast. Stir until dissolved, scrapping sides as needed. Add half the flour at a high speed and then knead in remaining flour (or if you have a dough hook attachment you can use that). Work dough until it is smooth and elastic. If it is sticking to the sides of the bowl let it rest for a few minutes. Turn out dough onto a lightly floured surface. It should be loose, warm, and feel "alive". Divide dough into 16 equal pieces. Roll each piece into a long stripe and form into a pretzel. Place on greased or parchment paper lined cookie sheet. Cover and let rest for 30 minutes. Brush with egg and sprinkle with salt if desired. Place in the oven for 5-10 minutes, depending on desired color. Transfer to cooling rack.
