SOFT PRETZELS

INGREDIENT

1 PACK ACTIVE DRY YEAST

1 TABLESPOON SUGAR

1 CUP OF WARM WATER

2-3 CUPS OF ALL PURPOSE FLOUR

1 TEASPOON OF SALT

2 TABLESPOONS OF SALAD OIL

1 TEASPOON SALT

1 TEASPOON WATER

1 EGG BEATEN

CHEESE BRATS 3-4 PACKAGES MORE IF NEEDED

PREPARATION

DISSOLVE YEAST AND SUGAR IN A BOWL, LET SET FOR ABOUT 10 MINUTES , ADD 2 CUPS OF THE FLOUR , SALT , AND OIL ,BEAT TILL ITS SMOOTH. GRADUALLY STIR IN ENOUGH FLOUR TO MAKE A SMOOTH DOUGH..

POUR ABOUT 1/2 CUP OF FLOUR PREVENTS THE DOUGH FROM BEING STICKY , PLACE IN A GREASED BOWL . COVER AND LET IT SET IN WARM PLACE , TILL IT DOUBLES ABOUT 60 MINUTE .

PUNCH DOUH DOWN AND DIVIDE INTO 12 EQUAL PIECES .

ON FLOURED SERVICE ROLL WITH HANDS , ROLL INTO 18 INCHE ROPE

BE SURE TO DRY BRATS WITH PAPER TOWEL OR THE DOUGH WILL NOT STICK TO BRATS

START AT THE END AND ROLL DOUGH AROUND BRATS TO COVER ,PINCH TO SEAL ENDS. PUT EACH ON BAKING SHEET AND LET RISE TILL DOUGH IS PUFFED UP OR ABOUT 25-30 MINUTES BRUSH EACH WITH EGG WHITE BAKE AT 425 DEGREES FOR 12-15 MINUTES TILL GOLDEN BROWN

SERVE WITH MUSTARD OR BBQ SAUCE OR CATSUP

I HAVE MADE THESE OFTEN AND THEY ARE VERY GOOD FOR AFTER SCHOOL SNACKS THESE ARE EASY TO MAKE AND THEY ARE GOOD \


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