Food Network: Soft Pretzels

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Soft Pretzels
Recipe courtesy Sandra Lee

Ingredients
1 loaf frozen white bread dough, thawed (recommended:
Bridgford)
Flour, for dusting surface
1 egg, beaten
1/2 cup coarse salt
Topping options, recipes follow

Instructions
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.