Repackaged King Arthur Bread Flour, 5 Lb

Flour, white bread unbleached special spring wheat.

Recipe:

Soft Pretzels

2 pkgs (1/4 oz) active dry yeast

2 c warm water 

½ c sugar

¼ c butter softened

1 egg 

2 tsp. salt

6 ½ - 7 ½ c King Arthur Bread Flour

1 egg yolk

2 Tbls. Cold water

Coarse salt

In mixing bowl dissolve yeast in warm water. Add the sugar, butter, salt egg and 2c flour. Beat until smooth. Stir in enough remaining dough to form a stiff dough. Place in a greased bowl., turning once to grease top. Cover and refrigerate for 2-24 hrs. Punch dough down. Turn onto a lightly floured surface and divide in half. Cut each into 16 pieces. Roll each piece into a 20” long rope. Shape into a pretzel. Place on greased baking sheets. Beat egg yolk and cold water: brush over pretzels. Sprinkle with coarse salt. Cover and let rise in warm place until doubled, abt 25 mins. Bake @400° 15-20 mins or until golden brown. Remove pans to wire racks to cool. Yield: 32 pretzels.