Pennsylvania-Style Pretzels

By Potterfan1029

Unlike the dry and brittle store-bought pretzels that can outlast the ice age, these old-fashioned bread like pretzels, which can be made in any shape, taste best from the oven the day they’re made.

Ingredients

• 3/4 cup buttermilk
• 3/4 cup water
• 3 cups plus 1/4 cup all-purpose flour
• 1 package rapid rise yeast
• 2 tsp sugar
• 1 1/2 tsp coarse salt plus additional salt for top
• 1 egg, lightly beaten
• 1 1/2 tsp dried minced onions

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425°F. In small pot, combine butter¬milk and water; heat until warm. Stir if mixture sepa¬rates and looks curdled. In large bowl stir 3 cups flour, yeast, sugar and 1 1/2 tsp salt.

2. Pour milk over flour mixture, stir. After dough begins to come together, scrape onto board; knead. Sprinkle 1/4 cup flour onto board to prevent sticking. Knead until smooth.

3. Divide dough into 8 pieces. One at a time, roll each piece into snake 10 to 12 inches long. Create pretzel shape by overlapping loops with dough ends.

4. Place pretzels on baking pan; brush with egg. Sprinkle with mixture of dried onion flakes and salt. Place sheet pan in center of oven and bake until golden, about 12 minutes.