BRETZEN  (Soft Bavarian Pretzel)

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1 package yeast 4 cups flour
1 cups warm water 1 large beaten egg
1 tsp. Salt coarse salt
1 Tbsp. sugar  

Dissolve the yeast in the warm water.  Add the salt and sugar.  Blend in the flour and knead the dough until smooth.  As soon as the dough is kneaded, cut it into small pieces and roll the pieces into ropes.  Twist the ropes into the traditional pretzel shapes and place the pretzels on paper lined cookie sheets.  Brush pretzels with the beaten egg and sprinkle generously with coarse salt.  Bake immediately in a 425 oven for 12 to 15 minutes, or until browned.  Eat them fresh, for they do not keep long.

Note:  There is a special knack to the shaping of the pretzel, which is acquired only by experience.  Old time pretzel makers dipped the pretzels into a lye solution.  You can also get the same results by dipping them into boiling water with baking soda added for a minute or so.  These pretzels are good and not too difficult to make.  A real treat in this ready made age.