Batter breads are yeast breads that start with a batter instead of dough.  They are mixed with a mixer instead of being kneaded.

In hot, humid weather, flour absorbs less liquid than in dry weather.  That’s why many yeast bread recipes give a range of flour needed to make a soft dough.  Mix in just enough flour until the dough becomes soft instead of sticky.

Yeast dough tends to shrink back as you roll it out.  To achieve maximum thinness, allow the dough to rest for a minute between rollings.

1 package yeast
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 egg, beaten
course salt

Measure warm water into large mixing bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough.

Every child gets small ball of dough to roll and twist into letters, numerals, snakes, and things. Grease cookie sheets.

Lay twisted pretzels on cookie sheets. Brush pretzels with beaten egg and sprinkle with coarse salt.

Bake at 425 degrees for 12 - 15 minutes.

I got this recipe from Madison’s cooking class and the pretzels are excellent! If 4 year olds can do this, anyone can!