From~Farmers Almanac 24 pretzels
1 1/4 cups warm water
1 package (1 scant tablespoon) dry active yeast
2 teaspoons sugar
31/2 to 4 cups flour
11/2 teaspoons salt
2 tablespoons oil
1 egg beaten with 1 tablespoon milk for glaze
coarse salt for topping
Place 1/4 cup water in large bowl -sprinkle with yeast
n sugar. Stir to dissolve - let yeast proof until bubbly-
-5 to 10 minutes. Add remaining cup water- 31/2 cups
flour- salt with oil-stir to combine well. Turn dough out
onto a lightly floured board -knead until smooth n elastic,
adding remaining 1/2 cup flour as needed to prevent
sticking.
Lightly grease 2 baking sheets with shortening. Divide
dough into 24 pieces - roll each into a thin strip about 10
inches long. Shape into pretzels - place on prepared baking
sheets. Cover pretzels loosely with towels - let them rest
in a warm place until puffy-15 minutes. Lightly brush
egg-milk glaze over -pretzels - sprinkle with salt.
Bake 425 F. 15 to 20 minutes- until lightly colored.
Big Soft Pretzels
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Big Soft Pretzels
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