Easy Pretzels

When I was a kid, I used to go to baseball games with my dad and I loved the big hot pretzels he would buy for me in the stands. Since we don’t go to the ballpark as often anymore, here’s a recipe to make your own pretzels at home. Serve them the old-fashioned way, with yellow mustard and… game on!

15 Servings

Ingredients

• 15 mL (1 tbsp.) active dry yeast
• 1 ⅓ cup (325 mL) warm water
• 675 to 750 mL (2 ¾ to 3 cups) all-purpose flour
• 15 mL (1 tbsp.) sugar
  
• 5 mL (1 tsp.) salt
• 1 egg beaten with 15 mL (1 tbsp.) water, for gilding
• Coarse salt, for decoration

HOW TO

Place one rack on the top third of the oven and another on the bottom third.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a small bowl, stir yeast into warm water. Let stand for 5 minutes or until foamy.

Pour 675 mL (2 ¾ cups) of flour, sugar and salt into a large bowl. Add the yeast mixture and work with your hands until a dough forms, adding a little flour if necessary.

Flour a work surface and knead the dough for 2 to 3 minutes, or until it becomes smooth and elastic.

Divide dough into 12 equal pieces. Roll each piece into a 38 cm (15 in.) long cylinder. Form a pretzel knot, pressing down on the ends to seal. (You can also just make pretzel sticks.)

Brush each pretzel with beaten egg for browning and sprinkle with coarse salt to taste.

Bake for 15 to 20 minutes, rotating and changing racks halfway through baking, or until golden brown. Serve hot with mustard, if desired.