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Ingredients
- 4 - 4 1/2 c flour
- 1 pkg active dry yeast
- 1 1/2 c milk
- 1/4 c sugar
- 2 T cooking oil
- 1 t salt
- 1 egg white, slightly beaten
- 1 T water
- Coarse salt, sesame seeds or poppy seeds
Details
Servings 16
Preparation
Step 1
In a large mixing bowl, stir together 1 1/2 c of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, sugar, oil, and the 1 t salt until warm (120*-130* F). Add milk mixture to flour mixture. beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl, truing once to grease surface. Cover and let rise in a warm place until double in size (about 1 1/4 hours).
Punch down dough. Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, stir together egg white and the water; set aside.
Preheat oven to 475*. To make diamond-shaped pretzels, roll dough into a 14 x 12-inch rectangle. Cut into sixteen 7 x 1/2-inch strips. With a sharp knife or pizza cutter, make a slit lengthwise down center of each strip, beginning 3/4 inch from one end and ending 3/4 inch from the other end. Place strips 3 inches apart on ungreased baking sheet. Pull center apart to form a diamond shape, gently push ends toward one another to form final shape.
Bake for 4 minutes. Remove from oven. Reduce oven temperature to 350*. Brush pretzels with the egg white mixture. Sprinkle pretzels lightly with coarse slat, sesame seeds, or poppy seeds. Bake about 10 minutes more or until golden. Transfer to wire racks and let cool. Serve with desired dip(s).
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