These aren’t as good as the other soft pretzels I posted, but they’re a lot quicker and easier to make.
Ingredients:
- 1¼ tsp yeast
- ½ cup + 2 tbsp + 2 tsp water
- ½ tbsp sugar
- ¼ tsp salt
- 1¾-2 cups flour
- 2 tbsp egg (~1 egg)
- ½ tbsp water
- 1 tbsp course salt
Directions
- Preheat oven to 425°F
- Grease one large jelly roll pan
- In mixer bowl, sprinkle yeast over warm water ‘til dissolved
- Mix in sugar, salt, and ½ cup flour. Continue to add flour in ¼ cup bits until batter turns to dough. Blend each ¼ cup thoroughly before adding the next. You will know if you have enough flour if 1) Mix “cleans” the inside of the bowl 2) Dough doesn’t stick to fingers
- When dough is no longer sticky, it can be kneaded in mixer bowl with the dough hook for 3-4 minutes
- Divide dough into 6 equal parts, roll each piece to about 15” long and from into a pretzel shape
- Place pretzels 3” apart on baking sheet
- Brush pretzels with an egg wash and sprinkle with course salt if desired
- Bake 12-15 minutes