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Soft Pretzels Recipe

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This recipe for Soft Pretzels, by , is from The Pitts 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!

Contributor:  
Contributor:  
Aubrey Pitts

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. active dry yeast
2 t. sugar
⅓ c. milk
3 T. salad oil
4 c. flour
1 t. Morton salt
1 egg, beaten
Kosher salt

Directions:
Directions:
In large mixing bowl dissolve yeast and sugar in hot water. Stir in milk and oil. Add about 3 cups flour and the salt; beat until a smooth batter forms. Place remaining flour on counter top or bread board. Make a large well in center of the flour. Turn batter into the well; knead. When all the flour is kneaded into a dough, knead 8 minutes. Place dough in a greased bowl. Cover with plastic wrap. Let raise until doubled in size-about 1 hour. Cut dough into 16 equal pieces. Roll each piece between palms to make ropes about 14 inches long. Form each rope into a pretzel. Place pretzels on greased baking sheets, about 1 inch apart. Brush with beaten egg. Cover loosely with plastic wrap. Let raise until doubled in size- about 20 to 30 minutes. Add a little milk to remainder of beaten egg, if needed; brush pretzels with the beaten egg. Sprinkle kosher salt. Bake at 425 for 5 minutes. Reduce heat to 350 and bake 10 to 12 minutes longer, until golden brown. Remove from baking sheets to wire rack to cool. Makes 16 pretzels.

 

 

 

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