Ingredients
1 tbsp sugar
1 (1/4 oz) package active dry yeast (2 1/2 tsp)
3 3/4 to 4 cups flour
1 large egg – lightly beaten
2 tsp pretzel salt
Instructions
stir together sugar and yeast – and 1 1/2 cup water (105-110deg)
let stand until foamy. Whisk together 3 1/2 cups flour and 1 tbsp salt in a large bowl. Add yeast – blend until formed. Dust work surface lightly with flour – turn out dough and knead – gradually add flour as needed. Dough DOES need to be somewhat sticky for rolling. Return to bowl – cover tightly with plastic – let rise until doubled.
Turn out onto clean surface – cut into 8 pieces. Using plams roll 1 piece back and forth on dry surface into 1 24″ long roll. Twist into pretzel shape – transfer to oiled baking sheet. Space them 1 1/2 apart – let stand uncovered about 20 minutes. Oven rack in upper third of oven and preheat to 425deg. Bring a pot of water to boil.
Carefull place in two or three pretzels to boil – turn once with tongs – until puffed and shape is set – about 3min.
Transfer to rack to cool. Line sheets with oiled parchment paper – place pretzels atop. Brush lightly with egg and sprinkle with salt. Cook 35 minutes – until golden and lightly crusted.
