Name: Big Soft Pretzels
Yield: 24 pretzels
Cuisine: Bread
Ingredients: 1-1/4 cups warm water; 1 package (1 scant tablespoon) dry active yeast; 2 teaspoons sugar; 3-1/2 to 4 cups flour; 1-1/2 teaspoons salt; 2 tablespoons oil; 1 egg beaten with 1 tablespoon milk for glaze; coarse salt for topping

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Not only are these pretzels a great snack, but your kitchen will also smell heavenly while they’re baking!

Ingredients

1-1/4 cups warm water

1 package (1 scant tablespoon) dry active yeast

2 teaspoons sugar

3-1/2 to 4 cups flour

1-1/2 teaspoons salt

2 tablespoons oil

1 egg beaten with 1 tablespoon milk for glaze

coarse salt for topping

Instructions

Place ¼ cup water in a large bowl and sprinkle with yeast and sugar. Stir to dissolve and let yeast proof until bubbly, about 5 to 10 minutes. Add remaining cup water, 3½ cups of the flour, salt, and oil; stir to combine well. Turn dough out onto a lightly floured board and knead until smooth and elastic, adding the remaining ½ cup of flour as needed to prevent sticking. Lightly grease 2 heavy baking sheets with shortening. Divide dough into 24 pieces and roll each into a thin strip about 10 inches long. Shape into pretzels and place on prepared baking sheets. Cover pretzels loosely with towels and let them rest in a warm place until puffy, about 15 minutes. Lightly brush egg-milk glaze over the pretzels and sprinkle with salt. Bake at 425 degrees F for about 15 to 20 minutes, until lightly colored.