Big Soft Pretzel
5-cups all-purpose flour(or wheat flour)
1/4-cup instant nonfat dry milk
1-tablespoon active dry yeast(or 1-1/4 ounce package)
1-1/2 cups lukewarm water
1/4-cup vegetable oil
about 2 tablespoons coarse salt
In a bowl, dissolve yeast in lukewarm water. Blend in 2 beaten eggs and oil.
Sift together flour, sugar,salt and dry milk. Combine with step 1.
Stir well. (add more flour if needed to make soft dough).
Knead for about 5 minutes, until dough is smooth.
Roll pretzel dough into logs
Roll dough into ropes about 1/2-inch in diameter and 18 to 24-inches long.
Form into big pretzels.
Brush soft pretzels with beaten egg
Preheat oven to 425 degrees.
Place pretzels on lightly greased baking sheets. Brush soft pretzels with beaten egg and sprinkle with coarse salt.
Bake 12 to 15 minutes, or until lightly crisp.
Makes 12 to 14 big soft pretzels.
Recipe can be doubled.
Big soft pretzels freeze well.