Soft Pretzels

Recipe Ingredients

1 cup	237ml	Warm water
2 tablespoons	30ml	Sugar
5 teaspoons	25ml	Dry yeast
2 tablespoons	30ml	Oil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Malt powder
		= (sold at health food stores)
2 1/2 cups	156g / 5.5oz	Bread flour - (to 3)
1		Egg white - beaten
		Coarse salt - as needed

Recipe Instructions

In a large bowl, stir together the water, sugar and yeast, then quickly add the oil, salt, malt powder and most of the flour, mixing until the dough is no longer sticky. (Add more flour, if need be.) Knead until you have a soft dough, about 5 to 10 minutes. Let the dough rest, covered, until doubled in size, about 30 to 45 minutes. Divide the dough into 12 portions and let the portions rest a few minutes before rolling each into ropes.

To form pretzels, form a 15-inch rope, rolling the dough by hand. For each pretzel, form the rope into an upside-down "U." Cross the ends about a third of the way from the rounded part of the U, and fold the ends up at an angle. Place the pretzel on a parchment-lined baking sheet. Roll out and shape the remaining dough. Let the pretzels rise until very puffy, 30 to 40 minutes.

Heat the oven to 400 degrees. Brush each pretzel with the egg white, then sprinkle with salt. Bake the pretzels until nicely browned, 12 to 15 minutes.

This recipe yields 12 pretzels.

Each pretzel: 130 calories; 595 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 23 grams carbohydrates; 4 grams protein; 1.06 grams fiber.

Source:
The Los Angeles Times, 07-04-2001

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