90-Minute Soft Pretzels
3 1/2 c All-Purpose Flour; unsifted
2 tb Sugar
1 ts Salt
1 pk Active Dry Yeast
1 c Water
1 tb Water
1 Egg Yolk; beaten
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water
and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat
2 minutes at medium speed of mixer. Add 1/2 cup flour.
Beat at high speed 2 minutes. Stir in enough additional flour to make a
soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to
grease top. Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a 20-inch rope.
Shape into pretzels or other shapes. Place on greased baking sheets. Cover;
let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels.
Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done.
Cool on racks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini