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Soft Pretzels
- 2 to 3 cups all purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. salt
- 1 tbsp. active dry yeast (1 package)
- 1 cup water
- 1 tbsp. butter or margarine
- ¼ cup flaxseed
- 1 egg yolk
- 1 tbsp. water
In a large bowl, combine 1 cup flour, sugar, salt and yeast. In a saucepan, over
medium-high heat, heat water and butter to 120 to 130 degrees. Add warm liquid
to the yeast mixture; beat until well combined. Stir in flaxseed and enough flour
to make a soft dough. Turn out onto a lightly floured surface. Knead, adding more
flour as necessary until dough is smooth and no longer sticky, about 4 minutes.
Place dough into a well greased bowl and cover loosely with well greased plastic
wrap. Let rise in a warm place until doubled, about 45 to 60 minutes.
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Line baking sheet with foil. Lightly grease and set aside. Punch dough down,
knead about 5 times. Divide dough into 12 equal portions. Cover portions not
being rolled. Roll each portion into a 16 inch rope; shape into a pretzel. Place
on baking sheet, cover and let rise 5 minutes. Beat together egg yolk and water.
Lightly brush on pretzels. Sprinkle pretzels lightly with coarse salt and flaxseed,
if desired. Bake 15 minutes or until golden brown. Serve with mustard or melted
cream cheese for dipping.
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