INGREDIENTS

INSTRUCTIONS

Combine the olives, anchovy, garlic, olive oil and black pepper in a food
processor and process until the mixture is smooth, about 15 seconds. Set
aside. Combine the yeast, sugar, and 1 tablespoon of the oil in the bowl of
an electric mixer fitted with a dough hook. Add the milk. With the mixer on
low speed, beat the mixture for about 4 minutes to dissolve the yeast. If
the yeast mixture doesn't begin to foam after a few minutes, it means it's
not active and will have to be replaced. Add the flour, salt and olive
mixture to the yeast mixture. Mix on low speed until it lightly comes
together, then increase the speed to medium and beat until the mixture
pulls away from the sides of the bowl, forms a ball, and climbs slightly up
the dough hook. Remove the dough from the bowl. Coat the dough with the
remaining teaspoon vegetable oil. Return the dough to the bowl and turn it
to oil all sides. Cover the bowl with plastic wrap, set in a warm, dr
Remove the dough from the bowl and turn it onto a lightly floured surface.
Preheat the oven 350 degrees. Roll the dough into 12- by 10-inch rectangle.
Cut into 20 strips, 12- by 1/2-inches. Gently pull each strip into a rope
about 16 inches long. To form the pretzels, cross one end over the other to
form a circle, overlapping about 4 inches from each end. Take one of the
dough in each hand and twist once at the point where the dough overlaps.
Carefully lift each end across to the edge of the circle opposite it. Tuck
the ends under the edges to form a pretzel shape. Lightly moisten the ends
with water to seal completely. Place the pretzels on the prepared baking
sheet. Bake for 5 minutes. Remove from the oven. Bring 1 gallon of salted
water to a boil. Add several of the pretzels at a time in the boiling
water. Cook for 2 minutes on each side. With a slotted spoon remove from
the water. Drain on paper-towels. Bring the water back to a boil and repeat
the cooking process. Regrease the baking sheet. Place the pretzels on the
baking sheet. Whisk the egg whites and water together. Using a pastry
brush, brush each pretzel with the egg wash. Sprinkle each pretzel with the
kosher salt. Bake for 20 to 25 minutes or until golden brown. Remove from
the oven and serve warm with Creole Mustard. This recipe yields 20
pretzels.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B14 broadcast 02-02-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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