- Preparation time: 15 minutes
- 1st rise: 1½ hours
- 2nd rise: 20 minutes
- Boiling time: 2 minutes
- Baking time: 25 to 30 minutes
Flour and yeast:
- 4 to 4½ cups all-purpose flour
- 1 tablespoon active dry yeast (or 1 packet of active dry yeast)
- 1½ cups milk
- ¼ cup sugar
- 2 tablespoons safflower oil or vegetable oil of your choice
- 1½ teaspoons salt
Ingredients For Boiling:
- 3 tablespoons salt
- 3 quarts of water
- 1 egg white
- 1 tablespoon water
In a large work bowl, whisk together 2 cups of the flour and the yeast.
- In a medium saucepan, heat milk, sugar, oil, and 1½ teaspoons salt until just warm; stirring constantly.
- Add the milk mixture to the flour and yeast in the work bowl.
- Mix together with a spatula and let stand for 5 minutes.
- Add the 1 cup of flour to the work bowl.
- Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
- Remove mixer or paddle attachments from bowl.
- Insert a dough hook into the stand mixer.
- Stir in enough of the remaining flour to make a soft dough.
- Grease a large ceramic or glass bowl.
- Place dough in bowl, turning to coat all sides with oil.
- Cover with a slightly damp towel.
- Let rise in a warm place, free from drafts, until double in bulk, about 1½ hours.
- Punch down dough.
- Turn out onto a lightly floured surface.
- Knead for 30 seconds.
- Cover with a dry towel and let rest for 10 minutes.
- Roll the dough into a 12x8 rectangle.
- Cut into 16 strips, each 12-inches long and ½-inch wide.
- Roll each strip into a rope, 16-inches long.
- To shape pretzels, start by shaping one rope of dough into a circle, overlapping about 4-inches from each end and leaving ends free.
- Take one end of dough in each hand and twist at the point where dough overlaps.
- Carefully lift ends across to the opposite edge of the circle.
- Tuck ends under the edge to make a pretzel shape.
- Moisten and press ends to seal.
- Let pretzels rise, uncovered for 20 minutes.
- Grease 2 large baking sheets; set aside.
- In a small bowl, mix glaze ingredients and set aside.
- Preheat oven to 350°. If you have a convection oven and are baking more than one sheet of pretzels at a time set your oven to convection bake 325°.
- In a large pot, combine 3 tablespoons salt and 3 quarts of water.
- Bring to a boil.
- Reduce heat so water simmers gently.
- Carefully lower pretzels into water 1 at a time.
- Cook 3 to 4 pretzels at a time.
- Pretzels will sink, then rise to the surface immediately.
- Boil 2 minutes, turning once with a large slotted spoon.
- Using the slotted spoon, remove boiled pretzels from boiling water and place on prepared baking sheets.
- Brush with egg-white and water glaze.
- Sprinkle lightly with coarse salt.
- Bake 20 to 25 minutes, or until golden brown.
- Cool on racks.
Recipe adapted from Better Homes and Gardens New Cook Book, Des Moines: Meridith Corporation (1981).