the Lenten pretzels.' Due to dietary restrictions the recipe that originally created these met all those criterias, and the shape is a traditional arm's prayer stance. I figured today was the day to try out this recipe I found at Gooseberry Patch for the 'best' pretzels ever, and I've been wanting to try out my own version after my trip to Germany...not that I haven't had pretzels MANY times before...or after my trip, but I never thought about making my own until I went on a quest to mimic foods I ate in Europe. This recipe is really easy, and really delicious. I don't have my 'arm fold' quite up to par, but I made smaller pretzels, so I'm blaming this on my twisting technique. They taste great any way you twist it!
Soft Pretezel Recipe:
1 envelope of active dry yeast, 1 1/2 c. warm water (110 degrees-I used milk), 1 T. sugar, 2 t. salt, 4 c. flour, 1 egg yolk, 1 T. water, 1/4 c. kosher salt.
1. Mix yeast with water.
2. Stir in sugar and salt until dissolved.
3. Add flour, mix well. Turn on floured surface. Knead 5 minutes.
4. Divde in to 16 pieces, and roll each out like a fat worm. Twist twice.
5. Fold the loose ends back. Place on a greased baking sheet.
6. Brush with egg wash/water mix, and sprinkle with kosher salt (you can also make sweet pretzels by sprinkling these with cinnamon/sugar).
7. Bake at 425 for 25-20 minutes, until golden.
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