• BH&G 3136

    From Dave Drum@1:229/452 to All on Sat Jun 26 10:30:52 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Soft Pretzels
    Categories: Breads, Snacks, Dairy
    Yield: 20 Servings

    3 c All-purpose flour
    1 pk Active dry yeast
    1 1/2 c Fat free milk
    1/4 c Sugar
    2 tb Oil
    1 ts Salt
    1 1/2 c Whole wheat flour
    3 qt Water
    2 tb Salt
    1 Egg white; lightly beaten
    1 tb Water
    Sesame seeds, poppy seeds,
    - or coarse salt

    In a large mixing bowl stir together 1 1/2 cups of the
    all-purpose flour and the yeast; set aside. In a medium
    saucepan heat and stir milk, sugar, oil, and 1 teaspoon
    salt just until warm (120ºF-130ºF). Add milk mixture to
    flour mixture. Beat with an electric mixer on low to
    medium speed for 30 seconds, scraping sides of bowl
    constantly. Beat on high speed for 3 minutes. Using a
    wooden spoon, stir in whole wheat flour and as much of the
    remaining all-purpose flour as you can.

    Turn dough out onto a lightly floured surface. Knead in
    enough of the remaining all-purpose flour to make a
    moderately stiff dough that is smooth and elastic (6 to 8
    minutes total). Shape dough into a ball. Place in a
    lightly greased bowl, turning once to grease surface of
    dough. Cover and let rise in a warm place until double in
    size (about 1 1/4 hours).

    Punch dough down. Turn dough out onto a lightly floured
    surface. Cover and let rest for 10 minutes. Meanwhile,
    lightly grease two large baking sheets.

    Set oven @ 475ºF/246ºC.

    Roll dough into a 12" x 10" rectangle. Cut into twenty
    12" x 1/2" strips. Shape each strip into a pretzel.

    Carefully place pretzels on the prepared baking sheets.
    Bake for 4 minutes. Remove from oven. Reduce oven
    temperature to 350 degrees F. Generously grease two large
    baking sheets; set aside.

    In a Dutch oven bring 3 quarts water to boiling; add 2
    tablespoons salt, stirring until dissolved. Lower
    pretzels, three or four at a time, into boiling water.
    Boil for 2 minutes, turning once. Using a slotted spoon,
    remove pretzels from water; drain on paper towels. Let
    stand for a few seconds. Place about 1/2 inch apart on the
    generously greased baking sheets.

    In a small bowl combine egg white and 1 tablespoon water.
    Brush pretzels with egg white mixture. Sprinkle lightly
    with sesame seeds. Bake for 18 to 20 minutes or until
    golden. Immediately remove from baking sheets. Cool on
    wire racks.

    TIP: A fluted pastry wheel or pizza cutter works well for
    cutting the dough into strips.

    ANOTHER TIP: To shape each pretzel, cross one end over the
    other about 4 inches from each end of a strip. Twist once
    at the crossover point. Fold ends up and over the edge of
    circle. Moisten ends; tuck them under bottom edge of
    circle. Press to seal.

    TO STORE: Place cooled pretzels in a freezer bag. Seal,
    label, and freeze for up to 3 months. Thaw at room
    temperature. If desired, warm pretzels in a toaster before
    serving.

    Makes: 20 servings

    Better Homes & Gardens | April 2016

    MM Format by Dave Drum - 12 April 2016

    Uncle Dirty Dave's Archives

    MMMMM

    ... "The only journey is the one within." -- Ranier Maria Rilke
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)