There are a variety of soft pretzel recipes, but most include flour, water, yeast, sugar, salt, and butter. Some recipes may also include eggs, milk, and honey.
Scald milk-cool to lukewarm.
In a large bowl, sprinkle yeast over 1/2 cupvery warm water to dissolve.
Add sugar, cooled milk, baking powder, litesalt and oil.
Add 3 cups flour.
Cover and let rise until double insize(about 45 minutes).
Stir down batter, add remaining flour and kneadfor about 10 minutes on lightly floured board.
Punch down dough.
Cut into20 pieces and set aside 10 minutes.
Roll each piece into thin, ropelike, 24inch length, using your hands to roll and stretch dough.
Dough will beelastic and will retract somewhat after being stretcheed.
To form apretzel, grasp each end of dough, forming a horseshoe with curved partaway from you.
Twist ends once around each other and press each firmly ontoloop of dough beneath them.
Set dough aside to rest on a lightly flouredwork surface, covered, for 10 minutes.
Preheat oven to 450 degrees.
Dustbaking sheet with cornmeal.
In a large, deep pan, simmer 1 quart water.
Poach pretzels 2-3 at a time for about 30 seconds, removing gently with aslotted spoon.
Carefully pat dry with paper towels, and put on preparedbaking sheet.
Mix egg white 1 tablespoon water.
Brush each pretzel withegg white glaze.
Bake until golden brown, 12-15 minutes.
For crustierpretzels, put under broiler 30 seconds before baking.
Serve warm withmustard.
Makes 20 large pretzels.
~1 pretzelcalories 193,protein 5.
2 gm,carb.
35.
3 gm,total fat 3.
1 gm,CSI Units0.
5,dietary fiber 1.
0 gm,sodium 80 mg,potassium 158 mg,calcium 46 mg,iron1.
2 mg~The New American Diet by Connor
Ingredients
Directions
Scald milk-cool to lukewarm.
In a large bowl, sprinkle yeast over 1/2 cupvery warm water to dissolve.
Add sugar, cooled milk, baking powder, litesalt and oil.
Add 3 cups flour.
Cover and let rise until double insize(about 45 minutes).
Stir down batter, add remaining flour and kneadfor about 10 minutes on lightly floured board.
Punch down dough.
Cut into20 pieces and set aside 10 minutes.
Roll each piece into thin, ropelike, 24inch length, using your hands to roll and stretch dough.
Dough will beelastic and will retract somewhat after being stretcheed.
To form apretzel, grasp each end of dough, forming a horseshoe with curved partaway from you.
Twist ends once around each other and press each firmly ontoloop of dough beneath them.
Set dough aside to rest on a lightly flouredwork surface, covered, for 10 minutes.
Preheat oven to 450 degrees.
Dustbaking sheet with cornmeal.
In a large, deep pan, simmer 1 quart water.
Poach pretzels 2-3 at a time for about 30 seconds, removing gently with aslotted spoon.
Carefully pat dry with paper towels, and put on preparedbaking sheet.
Mix egg white 1 tablespoon water.
Brush each pretzel withegg white glaze.
Bake until golden brown, 12-15 minutes.
For crustierpretzels, put under broiler 30 seconds before baking.
Serve warm withmustard.
Makes 20 large pretzels.
~1 pretzelcalories 193,protein 5.
2 gm,carb.
35.
3 gm,total fat 3.
1 gm,CSI Units0.
5,dietary fiber 1.
0 gm,sodium 80 mg,potassium 158 mg,calcium 46 mg,iron1.
2 mg~The New American Diet by Connor
