Ah, but a funny shape for a pretzel.When I was in school in Philadelphia, they sold soft pretzels on the street...you could eat them with various toppings or none at all...
The recipe is HERE
- 2 cups milk
1/2 cup packed brown sugar
1/2 cup warm water
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
6 cups all-purpose or bread flour
3/4 teaspoon baking powder
1 1/2 tablespoons salt
1 large egg
1 tablespoon water
2 tablespoons coarse salt
- In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.
- Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16 x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
- Bring a large kettle of salted water to a boil. Preheat the oven to 400*F. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
- Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400*F for 18 to 20 minutes, or until golden brown.
Makes 32 pretzels.
