Pennsylvania Dutch Pretzels
Coarsely ground sea salt can be found in gourmet stores, often at gourmet prices. Kosher salt, which is available in most supermarkets, is an economical alternative to buying sea salt for these Pennsylvania Dutch Pretzels.
1 package of fast-rising yeast
1 Tbsp sugar
4 1/2 cup all-purpose flour
1 1/2 tsp salt
1 1/2 cup very warm water
1 cup egg lightly beaten
1 1/2 tsp coarsely ground salt or sea salt
Preheat oven to 425°F. Grease 2 baking sheets. Mix yeast, sugar, flour and salt in a large bowl. Stir in water. Mix until dough holds together.
Turn dough out onto a lightly floured surface; divide into 16 portions. Roll each portion of dough into a 20-inch rope. Form into pretzel shapes.
Place pretzels on prepared baking sheets. Cover each baking sheet with a cloth. Let rise in a warm place for about 10 minutes.
Brush each pretzel with beaten egg. Sprinkle with coarse salt. Bake pretzels until golden brown, about 15 minutes.
Pennsylvania Dutch Pretzels tip: If you prefer crisper pretzels, place a small pan of boiling water on the floor of the oven during baking. The moisture evaporating in the oven dries the surface of the pretzels, forming a crunchy crust.