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Soft Pretzels Recipe

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

Dierdre Glossner


2 cups warm water
2 pkg dry yeast
cup sugar
2 tsp salt
cup softened margarine (or butter)
6 to 7 cups flour
1 egg

1 egg yolk
2 Tbsp water
coarse salt

Measure warm water into large warm bowl.
Sprinkle in yeast.
Stir until dissolved.
Add sugar, 2t salt, margarine, egg and 3 cups flour.
Beat until smooth.
Add enough additional flour to make a stiff dough.
Cover tightly with foil.
Refrigerate 2 to 24 hours.
Turn dough onto lightly floured board.
Divide in half. Cut each half into 16 equal pieces.
Roll each piece into 20" lengths and shape into pretzels.
Place on greased baking sheets.
Blend together egg hold and 2T water and brush pretzels.
Let rise until doubled in bulk, about 25 minutes.
Bake at 400 for about 15 minutes or until done.
Remove from baking sheet and cool on wire racks.

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Personal Notes:
This is the recipe we have used time and time again.




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