PIZZA DOUGH
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SOFT PRETZELS:
SOFT PRETZELS:
Prepare Pizza Dough with Beer recipe.
1. Turn dough onto a lightly-floured board and divide dough into 4 equal portions. 2. Cut each quarter
into 8 equal portions. Roll each piece of dough into a thin rope about 20 inches long and pencil-thin.
3. To shape into pretzel, pick up ends of rope in each hand and curve into a circle, crossing ends at top.
4. Twist ends once and lay down over bottom of circle.
5. Invert pretzels so ends are underneath, place about 1-inch apart on well-greased baking sheets. Then
brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds, or sesame seeds.
6. Bake at 400 degrees, 10 to 12 minutes.
7. For crispy, dry crunchy pretzels, place cooked pretzels in cool oven, on an ungreased, baking sheet.
Allow to stand 3 hours or overnight. This process allows pretzels to become dry and crunchy.
8. For soft and chewy pretzels, serve warm with mustard. Makes 32 pretzels.
1. Roll each piece of dough into a rope about 20
inches long and as thick as a pencil. Cut each
in half.
2. To shape pretzel, pick up one end of rope in
each hand and curve into a circle, crossing
ends at top.
5. For soft pretzels, serve warm from the oven
with mustard.
3. Twist ends once and place over bottom of
circle.
4. Invert pretzels so that ends are underneath.
Place on greased baking sheets 1 inch apart.
Brush lightly with beaten egg and sprinkle
with your choice of coarse salt or poppy or
sesame seeds.
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