LA Times recipe for Homemade Pretzels

Ingredients

• 1-1/2 Cups warm (105 to 115 degrees) water
• 1 package dry yeast
• 1/2 teaspoon sugar
• 4-1/2 cups flour
• 2 eggs, beaten
• Coarse salt (I use sea salt)

Place dough in greased bowl, turning to grease top. cover and let rise in warm place free from drafts until doubled, about 1 hour.

Punch dough down. Divide into 16 equal portions, about 2 oz. each. Form pretzels. Place about 2" apart on greased foil-lined baking sheets. Brush with beaten eggs and sprinkle with course salt.

Bake at 475 degrees 12 to 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Makes 16 pretzels.

Excluding the hour rise, total time to make should be about a half hour if you are practised at breadmaking and have a food processor.

Note on forming the pretzels: make them into 16" (or so) ropes. Form a loop in the middle and then put a twist in the ends. Fold the ends back down and press them down on the loop and you have a pretzel.