Brushing the pretzels with eggs before baking gives them a glazed appearance and helps the salt to stick.
Every year the average American eats about 1.5 pounds of pretzels. October has even been designated as national pretzel month. Few would guess, however, that it was a young monk from the south of France or Northern Italy who first twisted dough into "pretiolas" or "little rewards" in the 7th century. They came to be considered symbols of long life, prosperity and good luck. Follow in the monk's footsteps and make some lucky pretzel rods of your own from a few basic ingredients.
Instructions
1. Dissolve one package of yeast--about 1/4 ounce or 2 1/4 teaspoons--1 teaspoon salt and 1 tablespoon of sugar in 1 1/2 cups of warm water. Let this mixture rest for 10 minutes or until the yeast has activated. When you see small bubbles forming on the surface, you know it is ready.
2. Add 4 1/2 cups of flour and mix well. The dough will be somewhat stiff.
3. Place the dough on a floured surface like a counter or table, and knead for five minutes. If it sticks to the surface, add a tablespoon of flour at a time and keep kneading until it pulls easily away.
4. Put the dough in a greased bowl, cover with some plastic wrap or a plastic bag and let it rise in a warm place for about an hour.
5. Set about 8 cups of water to boil in a large pot and preheat the oven to 450 degrees Fahrenheit.
6. On a greased counter, roll the dough into thin ropes. Cut the ropess to desired length--6 inches or longer--and place them on a greased baking sheet.
7. Drop the pretzels into the boiling water one at a time and leave them there for one minute or less. Remove them from the water and place them back on the baking sheet.
8. Beat one egg with a tablespoon of water and brush each pretzel with the mixture. Sprinkle salt on the pretzels.
9. Bake the pretzels for 8 to 12 minutes, or until they are golden brown. Cool them on wire racks.
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