Soft Pretzels - Bread

Method

• Divide dough into 14 pieces.
• On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape.
• Transfer dough to the refrigerator until ready to boil.
• Preheat oven to 400 degrees F.
• In a large pot, bring 4 quarts of water to a boil.
• Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes.
• Remove and drain on paper towels.
• Arrange pretzels 3 inches apart on buttered sheet pans.
• Brush with beaten egg.
• Sprinkle with coarse salt or with choice of toppings.
• Bake for 15 to 20 minutes or until browned.
• Topping Options:
• For garlic cheese pretzels:
• 1/2 cup finely grated Parmesan
• 1 teaspoon garlic powder
• Roll out dough into ropes, form into pretzels, and poach as directed above.
• Arrange on buttered sheet pans, brush with beaten egg, as directed above.
• Sprinkle with Parmesan and garlic powder.
• Bake for 15 to 20 minutes or until browned.
• For cinnamon pretzels:
• 1/2 cup powdered sugar
• 1 tablespoon ground cinnamon
• 1/4 cup honey
• In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze).
• Set aside.
• Roll out dough into ropes, form into pretzels, and poach as directed above.
• Just before baking, brush pretzels with honey.
• Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.