- 1 - cup milk
- 1/2 - cup butter
- 1-1/2 - Tablespoons sugar
- 1/2 - teaspoon salt
- 1 - yeast cake
- 1/4 - cup lukewarm water
- 1 - egg white, well beaten
- 3-3/4 - cups flour
- 1 - egg yolk
Preheat oven to 400° F.
In a large saucepan, scald milk, add
butter, sugar, and salt. When mixture is lukewarm, stir in yeast
softened in warm water, and the egg white.
Stir in flour gradually, enough to make
soft dough. Knead dough on floured board for
3 to 4 minutes, cover, and let rise in warm place until
Punch down and roll out on
floured board. Cut into thin strips, finger
width, shape into pretzels, pinching ends together.
Let stand on board until they
begin to rise. Fill a large, shallow pan half
full of water.
When very hot, not boiling, drop
pretzels in, one at a time. Cook them under the boiling
point on one side, turn and cook on other.
Drain, brush with beaten egg
yolk, sprinkle with coarse salt or caraway seeds. Bake on buttered baking sheet in
oven for 15 minutes.
The story goes that pretzels are
twisted because they represent angels with their arms crossed in