MYO: Pretzels

MYO: Pretzels

MYO: Pretzels 90-MINUTE SOFT PRETZELS 3 1/2 c All-Purpose Flour; unsifted 2 tb Sugar 1 ts Salt 1 pk Active Dry Yeast 1 c Water 1 tb Margarine

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Thread: MYO: Pretzels

  1. #1
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    Default MYO: Pretzels


    MYO: Pretzels

    90-MINUTE SOFT PRETZELS

    3 1/2 c All-Purpose Flour; unsifted
    2 tb Sugar
    1 ts Salt
    1 pk Active Dry Yeast
    1 c Water
    1 tb Margarine
    1 tb Water
    1 Egg Yolk; beaten
    Coarse salt

    Servings: 12

    Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water
    and margarine to 120 to 130 degrees. Gradually add to dry
    ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup
    flour.

    Beat at high speed 2 minutes. Stir in enough additional flour to
    make a soft dough. On floured board, knead 5 minutes. Set in greased
    bowl; turn to grease top. Cover and let rise in warm, draft-free
    place 40 minutes.

    Divide dough into 12 equal pieces. Roll each into a 20-inch rope.
    Shape into pretzels or other shapes. Place on greased baking sheets.
    Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush
    on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15
    minutes or until done. Cool on racks.


    Big Soft Pretzels

    1 tablespoon active dry yeast
    1 1/2 cups lukewarm water -- 110F
    2 egg -- beaten
    1/4 cup vegetable oil
    5 cups Hot Roll Mix
    1 egg -- beaten
    2 tablespoons coarse salt


    Preheat oven to 425F. Lightly grease 2 large baking sheets. In a bowl,
    dissolve yeast in lukewarm water. Blend in 2 eggs and oil. Add 5 cups
    Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft dough.
    Knead about 5 minutes, until dough is smooth. Roll dough into ropes
    about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzels.
    For sticks cut dough into 5 to 6 inch lengths. Place on prepared baking
    sheets. Brush with beaten egg and sprinkle with salt. Bake immediately

    12 to 15 minutes, until brown and crisp.
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  2. #2
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    Default MYO: Pretzels

    MYO: Pretzels

    90-MINUTE SOFT PRETZELS
    Categories: Breads
    Yield: 12 servings

    3 1/2 c All-Purpose Flour; unsifted
    2 tb Sugar
    1 ts Salt
    1 pk Active Dry Yeast
    1 c Water
    1 tb Margarine
    1 tb Water
    1 Egg Yolk; beaten
    Coarse salt

    Servings: 12

    Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water
    and margarine to 120 to 130 degrees. Gradually add to dry
    ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup
    flour.

    Beat at high speed 2 minutes. Stir in enough additional flour to
    make a soft dough. On floured board, knead 5 minutes. Set in greased
    bowl; turn to grease top. Cover and let rise in warm, draft-free
    place 40 minutes.

    Divide dough into 12 equal pieces. Roll each into a 20-inch rope.
    Shape into pretzels or other shapes. Place on greased baking sheets.
    Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush
    on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15
    minutes or until done. Cool on racks.


    Big Soft Pretzels
    Categories : Appetizers & Snacks Hot Roll Mix

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon active dry yeast
    1 1/2 cups lukewarm water -- 110F
    2 egg -- beaten
    1/4 cup vegetable oil
    5 cups Hot Roll Mix
    1 egg -- beaten
    2 tablespoons coarse salt

    Preheat oven to 425F. Lightly grease 2 large baking sheets. In a bowl,

    dissolve yeast in lukewarm water. Blend in 2 eggs and oil. Add 5 cups

    Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft dough.

    Knead about 5 minutes, until dough is smooth. Roll dough into ropes
    about
    1/2 inch in diameter and 18 to 24 inches long. Form into pretzels.
    For
    sticks cut dough into 5 to 6 inch lengths. Place on prepared baking
    sheets. Brush with beaten egg and sprinkle with salt. Bake immediately

    12 to 15 minutes, until brown and crisp.
    http://www.budget101.com Check It out Today!

  3. #3
    Senior Member
    Join Date
    Jan 2006
    Posts
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    Default

    MYO: Pretzels

    90-MINUTE SOFT PRETZELS

    3 1/2 c All-Purpose Flour; unsifted
    2 tb Sugar
    1 ts Salt
    1 pk Active Dry Yeast
    1 c Water
    1 tb Margarine
    1 tb Water
    1 Egg Yolk; beaten
    Coarse salt

    Servings: 12

    Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water
    and margarine to 120 to 130 degrees. Gradually add to dry
    ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup
    flour.

    Beat at high speed 2 minutes. Stir in enough additional flour to
    make a soft dough. On floured board, knead 5 minutes. Set in greased
    bowl; turn to grease top. Cover and let rise in warm, draft-free
    place 40 minutes.

    Divide dough into 12 equal pieces. Roll each into a 20-inch rope.
    Shape into pretzels or other shapes. Place on greased baking sheets.
    Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush
    on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15
    minutes or until done. Cool on racks.


    Big Soft Pretzels

    1 tablespoon active dry yeast
    1 1/2 cups lukewarm water -- 110F
    2 egg -- beaten
    1/4 cup vegetable oil
    5 cups Hot Roll Mix
    1 egg -- beaten
    2 tablespoons coarse salt

    Preheat oven to 425F. Lightly grease 2 large baking sheets. In a bowl,
    dissolve yeast in lukewarm water. Blend in 2 eggs and oil. Add 5 cups
    Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft dough.
    Knead about 5 minutes, until dough is smooth. Roll dough into ropes
    about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzels.
    For sticks cut dough into 5 to 6 inch lengths. Place on prepared baking
    sheets. Brush with beaten egg and sprinkle with salt. Bake immediately

    12 to 15 minutes, until brown and crisp.
    http://www.budget101.com Check It out Today!

 

 

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