INGREDIENTS

INSTRUCTIONS

Date: 23 May 96 17:01:57 -0500
From: Ilana_Flyer-RVFK50@email.sps.mot.com
>From _Real American Food_ by Jane and Michael Stern.  These pretzels  are
absolutely *wonderful* warm from the oven; poaching in a baking soda
solution gives then a wonderfully tangy outside.
NOTE: I used 1-1/2 cups all-purpose flour, 1/2  cup whole wheat flour and 2
tsp wheat  gluten
Dissolve yeast and sugar in 1/4 cup of the water.  Combine flours, add
salt; stir in remaining water.  When yeast mixture is foamy, add it to
flour  and mix thoroughly.  Turn out on floured board and let rest 2-3
minutes while  you clean and oil bowl.  Knead 10 minutes, until dough is
silky and resilient, adding more flour if necessary.  Return to bowl, cover
with a double layer of plastic wrap; let rise 1 hour or until doubled in
volume.
Punch down dough.  Cut into 8 pieces (or more, for smaller pretzels)  then
roll each piece into a thin tube 18-24 inches long.  To form a pretzel,
grasp eeach end of the dough, forming a horseshoe with the curved part away
from  you.  Twist the ends around each other and press each firmly onto the
loop  of dough beneath them.  Let pretzels rest 10 minutes under a towel on
a lightly floured board.  Preheat oven to 450 degrees F.
Simmer a quart of water in a large skillet.  Dissolve baking soda.   Poach
pretzels two or three at a time, 30 seconds on each side.  Remove pretzels,
pat dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle
pretzels with coarse salt.
Bake 10-12 minutes, or until lightly browned.  Serve warm.
Posted to MealMaster Recipes List, Digest #144

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