Soft Pretzels

Soft Pretzels

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    1 tablespoon yeast 1 egg
    2 cups all-purpose flour 1 tablespoon sugar
    1 1/2 cups whole wheat flour 2 tablespoons sesame seeds (optional)


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    • 1

      Preheat oven to 425°F. Lightly grease 2 baking sheets.

    • 2

      In large bowl, sprinkle yeast over some warm water (if water is too hot, it will kill the yeast). Stir until well blended.

    • 3

      Combine white and wheat flour in a separate bowl.

    • 4

      Stir in sugar, ½ teaspoon salt and 2½ to 3 cups flour to make a soft, sticky dough. Turn dough onto well-floured surface.

    • 5

      To knead, fold dough in half and push dough flat with heels of your hands. Turn dough 1/4 turn. Repeat for 5 to 7 minutes. If needed, add more flour until dough is smooth and elastic. Dough should not stick to your hands or the counter.

    • 6

      Cut dough into 12 even pieces (about golf-ball size).

    • 7

      Start forming the pretzels: Roll one piece of dough into 15 inch long rope.

    • 8

      Cross left side over middle, creating loop.

    • 9

      Fold right side of rope up and over first loop to form pretzel shape.

    • 10

      Place pretzels 3 inch apart on baking sheet. Enlarge holes in pretzels by inserting finger into holes. This will prevent them from closing during baking.

    • 11

      In small bowl, mix egg and 1 Tablespoon water together. Brush on pretzels. Sprinkle with sesame seeds.

    • 12

      Bake for 15 to 20 minutes or until golden brown.

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