Giant Pretzels
1 ½ tsp. Active Dry Yeast
¾ Cup Warm Water
1 ½ tsp. Sugar
¾ tsp. Salt
1 ½ Cup All-Purpose Flour
2 Tbsp. Butter
Coarse Salt
In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, ½ cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14 inch rope; twist into a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt. Bake at 425 degrees for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 6 pretzels.
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