Stockpile Recipe: Pretzels

This recipe is old. It is so old, the card in my recipe file is browning at the edges. The only helpful hints I have for this one is you need the brushed egg to get the salt to stick – I’ve tried spreading water instead of egg, but that makes the dough gooey and the cooking process uneven.

Pretzels

1 package yeast dissolved in 1 1/2 cups warm water
1 TBSP sugar
1 tsp salt
4 c flour
1 egg

• Combine water, sugar and salt
• Blend in flour, kneading until smooth
• Divide into small pieces
• Roll and form the classic pretzel shape (or any other shape you like)
• Place on greased cookie sheet
• Brush with beaten egg and sprinkle with coarse salt
• Bake in 425º oven for 12-15 minutes depending on the thickness of your rolled dough

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