SWEET PRETZELS
Swedish pearl sugar stands in for coarse salt in this sweet take on the soft pretzel.
Provided by Melissa Roberts
Categories Bread Breakfast Brunch Bake Easter Picnic Vegetarian Kid-Friendly Family Reunion Bon Appétit snack snack week Small Plates
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Line 2 large baking sheets with parchment. Punch down dough; divide into 12 equal pieces.
- Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17"- long rope. Form rope into a U shape. Lift top of left end; fold over or under opposite side; press together gently about two-thirds down from the top of right side. Lift right end up, fold over, and press in or tuck under, forming a pretzel shape. Repeat with remaining dough. Divide pretzels between sheets, spacing about 2" apart. Loosely cover with plastic wrap or a kitchen towel. Let dough rise in a warm, draft-free area until slightly puffed but not doubled in size, 30-45 minutes.
- Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 375°F. Beat egg white and 2 teaspoons warm water in a small bowl. Brush each pretzel all over with egg wash, then sprinkle each with 1/2 tablespoon pearl sugar.
- Bake for 10 minutes; rotate baking sheets and continue baking until pretzels are golden, 6-8 minutes longer. Let pretzels cool on a wire rack.
- Serve warm or at room temperature.
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