Soft Pretzels
Soft pretzels need only flour, yeast, water, sugar and salt, so you can make them on a whim with pantry staples. The dough is rolled into an 18 inch rope and twisted into the classic knot, which is easier than it looks. An egg brush gives the crust its sheen and holds the coarse salt in place. Eat them warm, straight from the oven.
Instructions
Stir the yeast into the warm water until it dissolves.
Mix in the salt, sugar and flour until a dough forms. Knead it until it feels smooth.
Pull off a blob of dough without cutting it, and roll it under your palms into a rope about 18 inches long.
For a traditional shape, make a loop in the middle of the rope so the dough crosses over itself about 15% and 85% of the way along. Twist the crossing point a half turn (180°), then fold the twist and the ends back toward the middle so the ends rest on the center of the dough at about the 45% and 55% marks.
Brush the shaped pretzel with egg, then sprinkle coarse salt over the egg so it sticks.
Bake at 425°F for 15 minutes.
Make it personal.
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