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Old-Country Buttermilk Pretzels

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Crackers 15 Servings

INGREDIENTS

1 pk (2-1/4 teaspoons) active
Dry yeast
2 tb Plus 1 teaspoon sugar
1/4 c Warm water
2/3 c Buttermilk or rehydrated
Buttermilk powder
2 tb (1/4 stick) butter or
Margarine
1/2 c Cold water
4 c All-purpose flour
1 ts Salt
2 qt Water for boiling the
Pretzels
1/4 c Baking soda
Cornmeal for sprinkling on
The baking sheet
1 Egg, lightly beaten
Coarse salt for the tops

INSTRUCTIONS

"This is truly a gourmet pretzel -- a step beyond traditional recipes from
the Old Country. Excellent with beer or cider, but absolutely irresistible
spread with cold sour cream. 350~F. 15 to 25 minutes In a small bowl,
combine the yeast with 1 teaspoon of the sugar and the warm water. Set
aside in a warm place until the yeast starts to foam, about 5 to 10
minutes. In a small saucepan, add the butter to the buttermilk and bring to
a boil. Stir to melt the butter completely if necessary. Transfer the
mixture to a bowl, add the cold water, stir, and allow the mixture to cool
to lukewarm. In a large bowl or in the food processor, combine the flour
and salt. Stir in the yeast mixture and the cooled buttermilk mixture and
mix well. Knead well by hand on a lightly floured surface or by pulsing
about 15 to 20 times in the food processor, until the dough is smooth and
springy to the touch. Place the dough in a lightly oiled bowl and turn over
to coat all sides. Cover with a damp towel and set the dough in a warm
place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough
down and knead a few strokes. Wrap the dough in plastic wrap or wax paper
and place it in the refrigerator until well chilled, approximately 1 hour.
With a knife, cut the dough into 25 equal pieces. Using your hands, roll
each piece into a cylinder 10 to 12 inches long. (If you prefer larger,
soft pretzels, cut the dough into only 15 pieces and roll into cylinders
that are 14 to 16 inches long.) You will have a more even-looking cylinder
if you place the dough on a firm surface and roll your hands across the
top, moving from the center outward. Shape each cylinder into a pretzel by
forming a loop in the center, twisting the ends and attaching them to the
bottom of the loop. Bring the 2 quarts of water to a boil. Add the baking
soda and the remaining 2 Tablespoons sugar to the water. Drop the pretzels
into the water one at a time and, with a slotted spoon, remove each one as
it pops back up to the surface in about 2 to 3 seconds. Place the pretzels
on a towel right side up to drain for a few minutes. Then place them on a
baking sheet which has been lightly sprinkled with cornmeal. Preheat the
oven to 350~F. Brush the tops with the egg and sprinkle lightly and evenly
with coarse salt. Bake for 15 to 25 minutes, depending on size, until well
browned. Cool on a rack. Yield: 15 large or 25 small pretzels.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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