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    Big Soft Pretzels


    Source of Recipe


    Aunt Saunny

    Pretzels:
    1 tablespoon Dry yeast
    5 cups Bread mix -- up to six
    1 1/2 cups Lukewarm water -- (110�-115�F)
    2 large Eggs -- beaten
    -
    Topping:
    1 large Egg -- beaten
    2 tablespoons Coarse salt
    1/2 cup Butter -- melted

    Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2" in diameter and 18" to 24" long. Form into pretzel shapes. For pretzel sticks, cut dough into 5" to 6" lengths. Place on prepared baking sheets. Preheat oven to 425�F.

    Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp.

    Yield:
    "15 pretzels"
 

 

 

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