Yield: 12 servings

Measure Ingredient
1 pack Yeast
1½ cup Warm water
5 cups Flour -- approximate
2 teaspoons Salt
1 tablespoon Sugar

Combine yeast and ½ c warm water in a measuring cup, stirring until dissolved.

Combine 2 c flour, the salt and the sugar in a bowl. Add dissolved yeast and remaining 1 c warm water. Beat vigorously with whisk or spoon for 2 minutes. Gradually add enough flour, ¼ cup at a time, to make a soft dough. Turn out of bowl onto a clean work surface.

Knead until smooth and elastic, adding as little flour as necessary, about 8-10 minutes.

Place dough in a bowl, cover with plastic wrap, and put in a warm place to rise until doubled, about 1 hour.

Punch dough down and divide into 12 equal pieces. Roll out each portion into an 18-20 inch long rope, slightly tapered and thinner at the ends. (My note: You may have to roll the dough out partially, let rest, and then finish rolling out to get the rope this long.) Form into pretzel shapes. Place on 5 inch square of parchment paper.

(Also works on waxed paper sprayed with nonstick cooking spray.) Cover with towel, let rest 20-30 minutes.

Bring to a boil 6 cups of water, ⅓ c baking soda, and ⅓ c salt in a large shallow pan. Gently drop 3 or 4 pretzels into the simmering water, parchment side up. Remove parchment. Poach first side 2 minutes. Turn and cook other side 2 minutes. Remove pretzels with slotted spoon and place on towels to cool.

Brush pretzels with an egg white wash (1 egg white mixed with 1 Tbsp water) and sprinkle with coarse salt. Bake on a greased, foil lined (this is important!!) baking sheet at 375 degrees for 30 minutes.

Remove from baking sheet and cool on wire rack.

These freeze well.

Recipe By : Kings Cookingstudio Class From: Alison Meyer Date: 06-08-95 (159) Fido: Cooking

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