| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 12 | Servings | |
INGREDIENTS
| 3 1/2 | c | All-Purpose Flour; unsifted |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 1 | pk | Active Dry Yeast |
| 1 | c | Water |
| 1 | tb | Water |
| 1 | Egg Yolk; beaten | |
| Coarse Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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