Thursday, April 07, 2005

Soft Pretzels

4 c. unbleached white flour
2 Tb. vegetable oil
2 Tb. granular yeast
1 1/2 c. lukewarm water
1 egg
Coarse salt (optional)*

Combine two cups flour, oil, yeast and water in a large
bowl and beat with an electric mixer for a few minutes.
Add the remaining flour and knead for 10 minutes ot
until the dough is smooth and elastic.
If the dough is sticky, add a little more flour.
Pinch off pieces of dough and roll into long snakes.
Twist into shape and place on and oiled baking sheet.
Leave the sheet in a warm place for 1/2 hour for the dough to rise.
Brush with the beaten egg and sprinkle with salt or covering of your choice.
Bake at 450 degrees for 15 minutes or until browned.
Yields 30.