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
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