Pretzels are traditional for Lent, and I went looking for a good recipe so as to start a Lenten tradition with friends. Well, I have found the recipe and will be using it weekly through Lent. These were delicious; the texture is just right, and the flavor from the butter and salt conplements the pretzel itself perfectly. I cooked mine four at a time on parchment paper for 10 minutes at 450 degrees (as recommended). They browned very evenly, and they were the perfect size, too. The best way to divide them is to keep dividing the dough in half until you have 12 pieces of dough; this keeps them all pretty even. For all the first-time bread bakers out there, note that you may need a little extra flour as you knead the dough (but use as little as you can get away with; the dough should be smooth and only barely not sticky). The only thing I changed was that I used fast-acting yeast instead of the regular, and shortened the first rising time to 40 minutes. The second rising time was only about 7-8 minutes. The sooner THESE pretzels are ready, the better. Enjoy!
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Pretzels are traditional for Lent, and I went looking for a good recipe so as to start a...