Best-Ever Soft Pretzels

Photo: Becky Luigart-Stayner

Enjoy these warm from the oven... there's nothing like them!

Yield: Serves 10
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 env. active dry yeast
  • 1 1/2 cup very warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 cups all-purpose flour
  • 1 egg yolk
  • 1 tablespoon water
  • 1/4 cup coarse salt

Preparation

  1. In a large bowl, dissolve yeast in warm (110°) water in a large bowl. Stir in sugar and salt until dissolved. Add flour, mix well. Turn onto a floured surface, knead 5 minutes. Divide dough into 16 equal pieces. Roll into thin strips; shape into pretzels. Place on a well-greased baking sheet. Beat egg yolk with water, brush on pretzels. Sprinkle with salt; bake at 425° for 15 to 20 minutes, or until golden. Makes 16 pretzels.
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