Soft Pretzels II You Have To Try

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Soft Pretzels II

"Salted or seeded, these make a notable snack."

Ingredients :

1 teaspoon white sugar
1/4 cup heat water (110 levels F/forty five levels C)
1 1/4 teaspoons energetic dry yeast
1 half of cups heat water (one hundred ten stages F/forty five ranges C)
4 half of cups all-motive flour
half of teaspoon salt
1 egg
1 teaspoon water
2 tablespoons kosher salt
1 tablespoon sesame seeds

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H50M

Stir sugar into 1/4 cup warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
Combine 1 1/2 cups heat water, flour, and salt in big bowl. Stir yeast into combination. Add a chunk extra flour, if wished, so dough is not too sticky.
Knead for 8 to 10 mins until dough is smooth and elastic. Place in greased bowl, turning as soon as to grease pinnacle. Cover with tea towel. Let stand in oven with light on and door closed about 45 mins, or until doubled in bulk.
Punch dough down. Roll into log. Mark off into 12 portions, and cut. Roll each portion into 1/2 inch rope. Shape every rope into pretzel form on greased baking sheets. Beat egg white and 1 teaspoon water with fork in small bowl; brush glaze on pretzels. Sprinkle some pretzels with kosher salt, and some with sesame seeds.
Bake at 450 ranges (230 degrees C) for approximately 15 mins. Turn out onto racks to cool.

Notes :

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