| Prep Time | 20 min |
| Cook Time | 12 min |
| Passive Time | 90 min |
| Servings |
servings
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- egg
- 1/4 c margarine or butter
- 1/2 c warm water
- 1/2 c warm milk
- 1 tsp. salt
- 1/3 c sugar
- 3 1/2 c bread flour or all purpose flour
- 2 1/4 tsp active dry yeast
- 1 egg white
- 1/4 c water
- kosher salt
Ingredients
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|
- Put ingredients into bread maker in order specified by your instruction manual. (It will usually be in the order given or the exact opposite.) Select a large loaf size and the dough setting. When dough is ready, remove it from the bread maker, cover with a dry cloth and let it rest on a floured surface for 10 min.
- Divide dough into 16 pieces. Roll each into a 12 inch rope. Fold each rope into a pretzel shape and place on greased cookie sheet.
- Mix egg white and 1/3 cup water in a bowl. Brush on pretzels and sprinkle with coarse Kosher salt.
- Bake at 400* for 12-14 min on until brown.
- Brush with melted butter. Serve with mustard, pizza sauce, cheese sauce, or alfredo sauce.
**TO FREEZE AND BAKE LATER: Make and shape dough as directed. Place on a greased cookie sheet or cookie sheet lined with parchment paper. Place in the freezer for 20-25 min or until they are holding their shape. Move all of the pretzel shaped dough to a freezer-safe container or bag. Remove and bake as many as you want, even just a few at a time for after school snacks. Remove from the freezer 30 min early to defrost a bit, then brush with egg white, coarse salt and bake as directed.
**If you do not have a bread maker, you can mix 2 c. of the four, the sugar, butter, salt and yeast in a large bowl. Add water, milk and egg. Beat on low-speed, scraping bowl frequently, 1 min. Then do the same on medium speed. Stir enough of the remaining flour to make easy to handle. Turn onto lightly floured surface, knead until smooth and elastic (5 min). Place in a large greased bowl; turn greased side up. Let rise in a warm place until double (about 1 hr.) Punch down dough; shape as desired.