SOFT POTATO PRETZELS
1 medium potato, washed,
peeled, cooked and mashed
(reserve 1 1/2 c. potato
3 1/2 to 4 c. flour
1 pkg. active dry yeast
1 tsp. salt
1 tsp. sugar
1 egg, slightly beaten
2 tsp. coarse salt
Heat reserved potato water to 120 degrees to 130 degrees. Combine 2
cups flour, warm potato water, potato, yeast, salt and sugar in
large bowl. Beat on high for 2 minutes. Stir in remaining
flour. Turn dough out onto lightly floured surface. Knead 5
minutes or until dough is smooth and elastic. Place in lightly
greased bowl; turn to coat entire surface. Cover; let rise
until almost double, about 1 hour. Punch dough down. Preheat
oven to 425 degrees. Divide dough into 12 to 14 parts.
Roll each part into a rope; twist like a pretzel.
Brush with egg on ungreased sheet. Sprinkle with salt. Bake
20 to 25 minutes. Store in loose topped container. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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