Name: Homemade Pretzels
Ingredients: 2 pk Active dry yeast; 2 c Water; 1/2 c Sugar; 1/4 c Unsalted butter; 1 Egg; 2 ts Salt; 7 c Flour; 1 Egg yolk; 1 tb Water; 1 tb Kosher salt; 1/4 c Mustard

For more than half a century, I have never known one day when I had not more business than I could get through. For 40 years, I have had annually about 30,000 letters, and most of these have passed through my own hands. I have nine assistants always at work corresponding in German, French, English, Danish, Italian, Russian, and other languages. Then, as pastor of a church with 1200 believers, great has been my care. I have had charge of five orphanages; also at my publishing depot, the printing and circulation of millions of tracts, books, and Bibles. But I have always made it a rule never to begin work till I have had a good season with God.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs	German	Appetizer, German	36	Servings

INGREDIENTS

2	pk	Active dry yeast
2	c	Water
1/2	c	Sugar
1/4	c	Unsalted butter
1		Egg
2	ts	Salt
7	c	Flour
1		Egg yolk
1	tb	Water
1	tb	Kosher salt
1/4	c	Mustard

INSTRUCTIONS

Combine yeast, water, and sugar in a large mixing bowl-mix well . Add
butter, egg, salt, and 3 cups flour-mix until smooth continue to mix in.
Flour until mixture stiffens. Roll into a ball or log. Wrap in plastic and
chill for 4-24 hours. Divide dough into 36 portions. Roll each piece into
an 18-inch rope. Form into a pretzel shape, pressing ends to seal. Place
onto a parchment-lined baking sheet. Repeat with remaining dough. Combine
yolk and water-mix well. Brush over pretzels. Cover and allow to rise for
30-45 minutes. Bake @ 400 degrees for 10-15 minutes. Dip in salt as
desired. Serve warm, with mustard to the side.
Posted to MM-Recipes Digest V4 #055 by "Mark " <mviers@inmind.com> on Feb
22, 1997.

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