| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Breadmaker, Dough, Breads |
18 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Yeast |
| 4 |
c |
Flour |
| 2/3 |
ts |
Salt |
| 1 1/3 |
tb |
Sugar |
| 2 1/2 |
tb |
Margarine; or butter Water water; at a simmer |
| 5 |
ts |
Baking soda |
INSTRUCTIONS
MOLLY'S RECIPES
PRETZELS
WATER FOR 'BATH
Add into the bread machine in this order. Set on manual. FORMING: Cut
dough into short strips, roll into ropes and shape into pretzels. Cover
with a tea towel and let rise for 45 minutes. 'BATH': In a cast iron or
OTHER NONALUMINUM pan, bring almost to a boil 4 cups of water and 5
teaspoons of baking soda. Gently place (by hand or using slotted spoon) the
pretzels into the water for approximately 15 seconds on each side turning
once. Do NOT let water come to a boil. Remove pretzels and place on a
greased baking sheet. Sprinkle with coarse salt (kosher). Bake at 475 for
12 minutes.
NOTE: In my oven it took only about 10 minutes so watch carefully. Do NOT
make the strips too fat; they really puff up. If you are on a salt-free
diet use sesame, poppy, garlic; whatever you like on the outside...the
WHOLE family, both upstairs and downstairs loved them and the DAK did all
the hard work.
* If you use a machine that needs the water first add ingredients in
reverse order. FROM: Donna German's THE BREAD MACHINE COOKBOOK I and
Grandma Elaine's kitchen.
Posted to MM-Recipes Digest V5 #010 by Marlene <marlene@storm.ca> on Jan
09, 1998
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