Recipe - Pretzels

1 pack Yeast
1 One half cup Warm water
4 One half To 5 cups flour
2 teaspoon Salt
1 tablespoon Sugar

Combine yeast and One half cup warm water in measuring cup, stirring with fork
until dissolved.

Combine 2 cup flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 cup warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, One fourth cup at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 810 minutes.

Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.

Punch down dough and divide into 12 equal portions. Roll each portion into
an 1820 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it's too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp you'll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5inch squares of baking parchment.
Cover with a towel and let rest 2030 minutes.

Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.

Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
greased and foil lined baking sheets at 375 degrees for 30 minutes.
Remove from baking sheet and cool on wire racks.

These freeze very well.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip