| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
18 |
Pretzels |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1 1/2 |
c |
Warm water; (105 to 115) |
| 4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1 |
|
Egg white |
|
|
Kosher salt; (table salt may be substituted) |
|
|
Mustard; (opt.) |
INSTRUCTIONS
Dissolve yeast in warm water. combine flour, sugar, and salt; add yeast
mixture, and mix until well blended. Turn out onto a lighlty floured
surface, and knead until smooth and elastic (about 5 mintues).
Using kitchen shears dipped in flour, cut dough into 18 pieces; roll each
into a ball.
With floured hands, roll each ball between your hands to form a rope about
14 to 16 inches long and about 1/2 inch in diameter; twist each into a
pretzel shape, and place on a lightly greased baking sheet.
Beat egg white until frothy, and brush on each pretzel; sprinkle with salt.
Bake at 400 degrees for 15 minutes or until lightly browned. Serve warm or
cold with mustard, if desired.
NOTE: Serve as a snack with mustard, or seve them in place of bread with a
main-dish salad.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by
Nancy Coleman.
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