Directions: |
Directions:Combine yeast and warm water and pinch sugar in a small bowl; stir to dissolve. Let stand 5-10 minutes, or until foamy. Combine milk, oil, 2 tbsp sugar, mustard, thyme, salt in a medium mixing bowl; stir to mix, add yeast mixture; mix well. Add 3 cups of the flour, 1 cup at a time, mixing thoroughly after each addition. Add enough of the remaining flour to make a moderately stiff dough.
Turn dough onto a lightly floured surface. Knead 5 minutes. Lightly oil the surface of the dough and put in the rinsed mixing bowl. Cover and let raise in a warm draft free place 60 to 75 minutes or until doubled.
Punch down dough. Knead lightly to work out the larger air bubbles. Let dough rest 10 minutes.
Divide dough into 12 equal pieces, roll each piece into a rope about 18 inches long. Shape ropes into pretzels. Place pretzels on lightly greased baking sheets and let rise 15 minutes. While pretzels are rising, preheat oven to 450º
Bake pretzels 5 minutes, then remove from oven, Reduce oven temp to 350º. Bring 3 quarts water to boil in a deep skillet, pan or pot. Dissolve baking soda in boiling water. Lower 3 or 4 pretzels at a time into the boiling water; let boil 1 minute. Gently remove pretzels from water with tongs or slotted spoon; place on paper towels to drain. Repeat until all pretzels have been boiled.
Place pretzels on well greased baking sheet about 1/2 inch apart. Brush pretzels with egg wash. Bake in a pre-heated 350º oven 20-25 minutes, or until golden brown. Prepare garlic-cheese mixture. about 5 minutes before the pretzels are ready to come out of oven, sprinkle the tops with topping Remove from pans and let cool slightly on wire racks. Serve warm. |
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