The Making of Soft Pretzels

This afternoon I was itchin' to get in the kitchen and bake something. It just happened to be the perfect time for an afternoon snack. I opened up The Amish Cook's Baking Book and decided to stir up a batch of soft pretzels. Lucas was my helper, and together, we made some mean soft pretzels. Unfortunately, the book belongs to our local library and is due tomorrow. So in an attempt to keep this recipe on hand, I am going to post it on my blog. You just might enjoy making some yourself.

Soft Pretzels

(makes 6 medium pretzels)

1 1/2 tsp active dry yeast

1 1/2 tsp sugar

1/2 tsp salt

3/4 cup warm water

1 3/4 cups bread flour

1 large egg

Coarse salt for sprinkling

Preheat oven to 425 degrees F. Grease a baking sheet. Mix and dissolve the yeast, sugar, and salt in the warm water. Stir in the flour until a ball forms. Put the dough on a lightly floured surface and knead until smooth. Divide and roll the dough into 6 small ropes and shape into pretzel shapes. Place on the baking sheet. Beat the egg and brush on the unbaked pretzels. Sprinkle with coarse salt. Bake until they are a light golden color, about 10 minutes.
Here is Lucas, in complete concentration, brushing on the beaten raw egg.

I must say...I am quite pleased with our efforts.