INGREDIENTS

INSTRUCTIONS

DIPPING SOLUTION
DOUGH
This recipe for pretzels uses traditional Irish soda bread dought instead
of a yeast based dough. It's quick and works great! The pretzels come out
excellent--like the street vendor type. I hope you enjoy...
Combine water and soda in a non-aluminum pot (Corning works well). Heat to
a boil or until all soda dissolves. Take off heat and set aside. This will
be your dipping solution.
Preheat oven to 400 deg F
Sift flours and soda together and mix homogeneously. Add honey and slowly
add buttermilk while working with hands until it is a firm dough. With a
pin, roll dought into a flat sheet. Cut dough in long strips to make large
pretzel twists, or cut into bite sized pieces (like I do!). Dip the
prepared pieces of dough completely into the dipping solution. This will
create the brown crunchy pretzel shell. Once dipped, place on an oven rack
(if bite sized pieces are being made, cover the rack with aluminum foil and
spray with PAM). Sprinkle with course salt if desired.
Cook for 10 minutes of until dark brown on the second oven rack from the
bottom.
This method works great. Pretzels are basically regular bread dough dipped
in a baking soda solution before baking. The advantage to this method is
that soda bread, a quick bread, has no yeast and does not require the time
needed for rising before cooking. As soon as the dought is made, it is
ready for the oven! Walt MM
Posted to MM-Recipes Digest V4 #249 by Walt Gray <waltgray@mnsinc.com> on
Wed, 11 Sep 1996.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”