INGREDIENTS

INSTRUCTIONS

Date: Sat, 2 Mar 1996 12:15:18 -0500
From: "Phil St. cyr" <pstcyr@pa1.microserve.com>
Mix the yeast, sugar and water. I let it sit until the yeast completely
dissolved (maybe 10 minutes). Mix the salt and flour in a large bowl.  Add
in the yeast mixture and mix well. I ended up taking it out of the bowl and
kneaded it on my plastic cutting board until it was completely mixed. It
started out real gooey but as I kept kneading it got better.  After it was
completely mixed I let it sit at room temperature for about an hour .....
just felt like the right thing to do. I then put a pinch of flour on top of
it and then cut off a piece, rolled it on a lightly floured cutting board
until I had it stretch about a foot or so long (okay, so no two of pretzels
came out the same size). Shape it into a pretzel (it gets easier just about
the time you run out of dough). Put the pretzel on a nonstick cookie sheet
(DON'T need to spray the cookie sheet).
After you fill up the cookie sheet with pretzels .... okay I admit it I did
end up with a couple of pretzel rods, use a basting brush and lightly cover
each pretzel with egg substitute (It doesn't take much).
Cook for 15 to 20 minutes at 375 Fahrenheit. I found it best to cook them
until they just started to get brown on top .... the first batch came out a
little crunchy, but good just the same.
After they come out of the oven put another light coat of egg substitute on
top, set it in a pie pan and sprinkle with the cinnamon/sugar mixture.  You
may want to let them cool a little before doing this.
The most important thing is to quickly put them in some type of storage
container. The reason this is so important is that your family will eat
them faster than you can make them if you don't. We put them in the
microwave for 15 sec. the next day and they still were good.
FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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