This recipe is wonderful. Soft, chewey pretzels, with kosher salt and dipped in mustard. What more could you ask for on a cold afternoon. Snack time anyone? I made pretzels this week for my kids’ lunch. This recipe is even easy for children. My son was my assistant, but liked shaping them the most. The kids ate them so fast, I was only able to have 1/2 of a pretzel. My son felt sorry for me and gave me some of his… he had 4! It was OK for him to share. Without much more to say, here is this great recipe. Happy Baking!
Homemade Soft Dough Pretzels
1 1/2 cups warm water
2 1/2 teaspoons instant yeast
4 cups flour
1 teaspoon salt
Dissolve yeast in warm water. Add salt and flour and mix until dough is soft. Allow dough to rise for 20-30 minutes, covered in a warm area. Shape dough into balls and make shapes, letters or #’s. Place on a cookie sheet sprinkled with cornmeal. Rise another 10-20 minutes, or until doubled in size.
1 teaspoon water
Mix together egg and water and gently brush on each pretzel. Sprinkle with salt. Bake at 375 degrees for 12-15 minutes. Pretzels will be light golden when done. Do not overbake. They will become hard. Serve with dipping sauce if desired.