4 to 4 1/2 C. all-purpose flour1 pkg. active dry yeast2 T. sugar2 1/2 T. salt, divided1 C. milk1/2 C. water2 T. vegetable oil2 eggs, lightly beaten with 1 T. waterVegetable cooking sprayCoarse salt, Parmesan cheese, poppy, sesame or dill seeds
- In a large bowl thoroughly mix 1 1/2 cups four, undissolved yeast, sugar and 1/2 teaspoons salt.
- Heat milk, water and oil to 120 to 130 degrees.
- Add to dry ingredients and beat 2 minutes at low speed of an electric mixer.
- Increase speed to high, beat an additional 2 minutes.
- Stir in enough additional flour to make a soft dough.
- Knead dough on a floured surface until smooth and elastic, about 5 minutes.
- Place in a bowl coated with vegetable cooking spray.
- Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 40 minutes.
- Punch dough down. Divide dough into 12 portions.
- Roll each piece into a 12-inch rope.
- To make pretzels, curve ends of each rope to make a circle; cross ends at top.
- Twist ends once and lay down over the bottom of the circle.
- Cover shaped pretzels; let rest in a warm, draft-free place for 5 to 10 minutes, until risen slightly.
- In a large pot bring 2 quarts of water and remaining 2 tablespoons of salt to a boil; reduce heat to simmer.
- Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both sides.
- Remove and drain on a wire rack.
- Repeat with remaining pretzels.
- Place pretzels on baking sheets coated with vegetable cooking spray.
- Brush with beaten egg mixture and sprinkle with desired toppings.
- Bake in a preheated 350-degree oven for 35 minutes or until done.
- Cool pretzels on wire rack.
- Serve with various spreads or dips, if desired.
If you are looking for Pretzel Buns, but are having a hard time finding them in the store, try using the recipe above, but instead of shaping them into pretzels in Step 10, shape them into round buns. We did this and they were quite good.
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