We did this recipe in two days since one class period is an hour. We also had to wait for the dough to rise.
1 1/4 teaspoon dry yeast
3/4 cup warm water
1 1/2 cups of Flour
1 teaspoon sugar
1/2 teaspoon Salt
1. Put yeast and water in a large bowl and stir until dissolved. The water has to be 115 degrees. *Note: Don’t let the water be too hot or you will kill the yeast!
2. Sift the flour, sugar, and salt together in a small bowl.
3. Gradually stir the flour mixture into the liquid mixture.
4. Knead the dough until smooth and elastic.
5. Grease a medium sized bowl and place the dough into the bowl.
6. Plastic wrap the bowl and refrigerate overnight to let the dough rise.
Part 2/Day 2:
1 Egg, beaten,
1 Tablespoon coarse salt
1. Preheat oven to 450 degrees.
2. Grease a cookie sheet.
3. Roll each piece into long “pencil-thin” ropes.
4. Loop each rope into a pretzel. (Or any other shape you might like, I found that making the pretzel was hard.)
5. Using a pastry brush, brush each pretzel with the beaten egg.
6. Sprinkle with salt.
7. Bake 10 to 15 minutes or until golden brown.
(This recipe was from Mrs. Berry, my Foods teacher.)