| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
pk |
Yeast, dry |
| 2 3/4 |
c |
Flour; sifted |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter; softened |
| 1 |
tb |
Sugar |
| 4 |
c |
Water |
| 5 |
ts |
Baking soda |
|
|
Kosher salt |
INSTRUCTIONS
Date: 23 May 96 17:01:57 -0500
From: Ilana_Flyer-RVFK50@email.sps.mot.com
In a very large bowl, sprinkle yeast over the cup of very warm water (105
to 115 degrees). Stir until dissolved. Add butter, salt and sugar. Beat
in about a cup and a half of the remaining flour and work until dough is no
longer sticky. Put in a greased bowl. Cover and let rise in a warm place
until double in size. Divide into 12 to 16 pieces. With your palms, roll
out the pieces of dough into 16 to 18 inch pencil lengths. Taper ends. Form
into pretzel shapes and put on greased cookie sheet until doubled in size.
Preheat oven to 475 degrees. In the meantime, mix the water and baking soda
and bring to a boil. When the pretzels have doubled in size, use a slotted
spatula and gently lower them into the water about one minute, or until
they float to the top. (This is the tricky part. The dough might be sticky,
so be patient.) Once the pretzels rise to the top, return them to the
greased cookie sheet. Sprinkle with course salt (you can usually buy this
at supermarkets or at health food stores.) Bake until crispy and browned,
10 to 12 minutes. The sooner you eat them after baking, the better they
are.
Posted to MealMaster Recipes List, Digest #144
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”