Soft Pretzels

  • 1 loaf frozen white bread dough, thawed (recommended: Bridgford)
  • 1 egg, beaten
  • 1/2 cup coarse salt
  • Topping options, recipes follow (in cookbook)
Divide a thawed loaf of bread dough into 14 pieces. Roll each piece into a 16-inch rope and form into a pretzel shape. Cover and refrigerate. Bring 4 quarts of water to a boil. Boil pretzels, 3 at a time, until they rise to the surface. Drain on paper towels. Arrange 3 inches apart on a buttered sheet pan. Brush with a beaten egg and sprinkle with coarse salt or finely grated Parmesan cheese and garlic powder. Bake in a 400°F oven for 15 minutes or until brown.
  • Yields: 14 pretzels
  • Preparation Time: 30 minutes

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