Jan 21, 2013
There's no waiting around for these Easy Soft Pretzels because you don't have to proof the dough. This is a great recipe to make with the kids on rainy afternoon.
1 1/3 cup warm water
1 tbsp. active dry yeast
2 3/4 to 3 cups all-purpose flour
1 tbsp. sugar
1 tsp salt, for pretzel dough
1 egg + 1 tbsp. water, for egg wash
Coarse salt, to taste, for finishing pretzels
Mustard, for serving (optional)
Preheat oven to 425 degrees F.
Combine warm water with yeast in a small bowl. Let stand 5 minutes.
Combine 2 3/4 cups flour, sugar and salt in a large bowl.
Add yeast mixture to flour mixture. Stirring or mixing with your hands to bring dough together, adding 1/4 cup more flour, as needed.
Sprinkle work surface with flour and knead dough until smooth and elastic.
Divide dough into 12 equal pieces. Roll into 15-inch long ropes. Shape into a pretzel knot. (You could also just make pretzel sticks, if you like.)
Brush each pretzel with egg wash and sprinkle with coarse salt.
Bake until golden brown, about 15 to 20 minutes. Serve with mustard, if desired.
Yield: 15 servings.