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Pretzel/Soft Pretzel Recipe

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This recipe for Pretzel/Soft Pretzel, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Lee


1 loaf frozen white bread dough, thawed
All-purpose flour, for dusting surface
1 egg lightly beaten
1/2 cup coarse shaft (optional)

1. Line a sheet pan with waxed paper. Divide fought into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope and form into a pretzel shape. Transfer dough to prepared sheet pan; cover and refrigerate until ready to boil.
2. Preheat oven to 400. Lightly butter a sheet pan. In a large pot bring 4 quarts of water to boil. Add pretzels, 3 at a time, and cook until pretzel rise to the surface, about 2 minutes. Remove and drain on paper towels.
3. Arrange pretzels 3 inches apart on prepared sheet pan. Brush with beaten egg. Sprinkle with course salt or with choice of toppings. Bake for 15 to 20 minutes or until brown.
Garlic Cheese Pretzels
1/2 cup finely grated Parmesan
1 teaspoon garlic powder
Cinnamon Pretzels
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/4 honey
In small bowl combine powdered sugar and cinnamon with 1 or 2 tablespoons water to make a glaze, set aside. After pretzels are pouched, brush with honey instead of water and dip in honey. Bake for 15 to 20 minutes. Remove from oven brush with the cinnamon-sugar glaze.




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