| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Snacks, Breads | 1 | Servings | ||
INGREDIENTS
| 1 | Envelope yeast | |
| 1 1/4 | c | Warm water |
| 1 | ts | Sugar |
| 2 | ts | Salt |
| 4 | c | Flour (plus extra) |
| Butter as needed | ||
| 4 | ts | Soda |
| Coarse salt for sprinkling |
INSTRUCTIONS
Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup of warm water, and the sugar. Pour the yeast mixture into a bowl and add the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or until the dough is elastic. Place in a bowl and spread it with butter. Cover it and let it rise for 45 min or until double in size. Shape the dough into sticks or twists. Make it 1/2 the thickness of the desired finished pretzel. Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a time. Boil them for 1 minute or until they float. Remove and drain them, and place them on buttered cookie sheets. Sprinkle them with coarse salt. Bake the pretzels at 475 F for 12 minutes or until golden brown. To make them crisp, lay them on a cookie sheet and place them in a warm oven 200 F for 2 hours. Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared by Elizabeth Rodier from library book 5/93 Posted to MealMaster Recipes List, Digest #149 Date: Sat, 25 May 1996 13:42:12 -0400 From: BobbieB1@aol.com
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