Soft Pretzel

These take a little while but are so yummy.  Its not constant work.  They are not harder than any other yeast recipe. They are great with mustard or any dipping sauce you like.

This is what you need:
3 1/2ish cups of flour
2 1/2 teaspoon of yeast
1 tablespoon of sugar
1 egg
salt

Now its time to proof the yeast.  Mix 1 1/2 cups of warm but not boiling water with sugar, yeast.  Let rest for about 5 min until bubbly.

Here is how you mix the dough.  But the proofed yeast in a mixer bowl.  Mix in flour until it comes together with a slightly sticky ball.  Switched in dough hook and knead for 3-4.  Knead for 3ish min by hand.

Place dough in a tightly covered bowl in a warm place.  Let rise for about 45 min or until doubled in size.

Cut into eight pretty equal pieces.

Roll into a rope to about 24 inches.  It works best if you roll from the center out.

Twist into a pretzel shape and place on a greased pan.  Let rest for 20 min uncovered. While you wait preheat oven to 425 and boil a large pot of water with a large mouth.

Boil for 3 min per side in batches and remove from water and place on greased baking sheet.

Whisk egg and brush egg on boiled pretzel and then grind on some course salt from a salt mill or you can use pretzel salt. Bake for 35 min at 425.  If you have tow pans rotate sheets half way through.

Remove and let cool for a couple of min.

Serve warm with dipping sauce.  You can use mustard, cheese sauce, BBQ sauce, ranch, marinara etc.