I used to make Pretzels about 3 kids ago 😉 and the kids loved them – especially warm, right out of the oven. I decided to make some and a quick search online gave me this recipe from http://www.breadworld.com, the Fleischmann’s yeast site.
SOFT PRETZELS
(makes 14 pretzels)
- 4-4.5 cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope Fleischmann’s RapidRise Yeast (uhoh, I bought the jar, guess I’d better figure out equivalent)
- 1.5 teaspoons salt
- 1 cup milk
- 1/2 cup water
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- Coarse salt or grated parmesan cheese
In a large bowl, combine flour, sugar, undissolved yeast and salt. Heat milk, water, and oil until very warm (120-130 degrees F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 min.
Divide into 14 equal pieces. Roll each piece into 20 inch rope. Cover; let rest 5-10 min until risen slightly. Shape into pretzels (or alphabet letters if you have younger children). Place on greased baking sheet.
Brush with beaten eggs. (I skip – or use milk- on pretzels for DH – no difference) Bake at 350 degrees for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese or other toppings.
Return to oven and bake for 15 min or until done. Remove pretzels from baking sheets; let cok on wire racks.
ENJOY!


