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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