Very Soft Pretzels
Featured Pinch Tips Video
- envelope dry yeast
- 1 1/2 c
- warm water (110ºf to 115ºf)
- 3 c
- all purpose flour
- 2 tsp
- granulated sugar
- 1 tsp
- large egg, beaten
- 1 Tbsp
- coarse salt, sesame seeds, poppy seeds, garlic salt or cinnamon sugar
1Dissolve yeast in warm water in a large bowl. Sift flour, granulated sugar and salt into yeast mixture and mix well.
Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Cover with plastic wrap. Let stand for 10 minutes.
Preheat the oven to 450ºF. Grease baking sheets.
Divide dough into 30 equal portions. Roll each portion into an 18-inch rope. Loop into pretzel shapes. Arrange on prepared baking sheets.
Brush the pretzels with beaten egg. Sprinkle with coarse salt. Bake until golden, 10 to 15 minutes. Serve immediately or store cooled pretzels in an airtight container for up to 3 days.