| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Pretzels |
12 |
Servings |
INGREDIENTS
| 1 |
|
Frozen bread |
|
|
Egg white, beaten |
|
|
Coarse salt or caraway seeds |
INSTRUCTIONS
Cover dough and let rise in warm, draft-free place untul doubled.
Divide loaf into 12 equal pieces. With oiled hands, roll eaech into a
16" rope. Form in pretzel shape.
In large skillet bring 2" water to boil. Slip pretzels, a few at a
time, into gently boiling water. Cook until pretzels rise to the
surface (about 45 seconds). Remove with slotted spoon; drain on paper
towels. Place 2" apart on greased cookie sheets.
Brush lightly with egg white and teaspoon water mixture. Sprinkle with
salt or caraway seeds. DO NOT let pretzels rise.
Bake immediately in preheated oven at 400'F. for 15-20 minutes or
until browned.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”