MYO: Pretzels

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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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