Pretzel Bread ( source All Recipes )
The recipe makes for a chewy crust, slightly dense bread or roll
Make sure to let the dough rise double for best texture
Also use rapid rise yeast as instructed below in the recipe
Dough:
1 cup milk ( I have even used skim milk )
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope rapid rise Yeast ( make sure not expired )
2 teaspoons salt
3 cups all-purpose flour, or more as needed
Boiling Solution:
3 quarts water
3/4 cup baking soda
Egg Wash:
1 egg
1 teaspoon water
Directions
Heat milk and butter until warm (100F to 110F); the butter will not
completely melt. Combine with undissolved yeast and brown sugar in a
large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes.
Gradually add enough remaining flour to make a soft dough. Knead on a
floured surface until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, cover and let rise for 1 hour, or until
doubled in size in a warm place
Preheat oven to 400F
Combine boiling solution and bring to a boil. Punch dough down and
divide into 2 equal pieces. Form each piece into a tight, smooth
ball. Boil each loaf in the solution for 2 minutes, turning after 1
minute. Remove loaves from pot using a slotted spoon and place on a
greased baking sheet.
Brush with egg wash and cut a cross in the top. Bake for 15 minutes
then reduce the temperature to 350F and bake an additional 10 to 12
minutes or until the loaves are evenly browned. Remove from pan and
cool on a wire rack.
Optional to brush with some melted butter and sprinkle on some coarse
salt after baking if desired
Yield: 2 loaves or may be formed into 8 rolls instead