German Pretzels

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This recipe comes from www.germanculture.com & is posted here to help fill out my german contribution to the zwt6. Preparation time does not include the several hours needed for the dough to rise twice.

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Steps

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In a medium bowl , dissolve yeast in warm water , then add salt & sugar to the yeast mixture.

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Blend in the flour & knead the dough until smooth , about 7 or 8 minutes.

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Cover & let dough rise for 1 to 1 1 / 4 hours or until double in bulk.

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Grease several cookie sheets , then punch dough down & cut it into 12 pieces.

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Slightly beat the egg & set aside.

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Roll each piece of dough into a thin rope about as round as your little finger , then twist each into pretzel shapes before placing them on a greased cookie sheet.

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Using a pastry brish , coat the top of each pretzel with the beaten egg & sprinkle with coarse salt , before allowing the pretzels to rise until almost double in bulk.

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Preheat the oven to 425 degrees f & bake the pretzels for 10 to 15 minutes , or until browned.

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Best if eaten while stlil warm , but if allowed to cool , store in an airtight container.

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Ingredients

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active dry yeast, warm water, salt, granulated sugar, unbleached flour, egg, coarse salt