| 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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