Soft Pretzels

Categories: Breads

Serves: 18 Pretzels

Ingredients:

1 pk Dry yeast
1 1/2 c Warm water; (105 to 115)
4 c All-purpose flour
1 1/2 ts Sugar
3/4 ts Salt
1 Egg white
Kosher salt; (table salt may
-be substituted)
Mustard; (opt.)

Instructions:
Dissolve yeast in warm water. combine flour, sugar, and salt; add yeast
mixture, and mix until well blended. Turn out onto a lighlty floured
surface, and knead until smooth and elastic (about 5 mintues).

Using kitchen shears dipped in flour, cut dough into 18 pieces; roll each
into a ball.

With floured hands, roll each ball between your hands to form a rope about
14 to 16 inches long and about 1/2 inch in diameter; twist each into a
pretzel shape, and place on a lightly greased baking sheet.

Beat egg white until frothy, and brush on each pretzel; sprinkle with salt.
Bake at 400 degrees for 15 minutes or until lightly browned. Serve warm or
cold with mustard, if desired.

NOTE: Serve as a snack with mustard, or seve them in place of bread with a
main-dish salad.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by
Nancy Coleman.

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