INGREDIENTS

INSTRUCTIONS

Dissolve the yeast in warm water and allow to rest for 5 minutes. Warm the
milk to lukewarm and place in a large bowl with the sugar,1 tsp. of the
salt, mild oil, and caraway seeds. Mix well. Add the rye flour and mix. Add
the white flour until the dough will absorb no more and then turn onto a
floured board and knead in the rest of the white flour. Continue to knead
for about 10 minutes until the dough is smooth and elastic.(If using dough
hook on mixer or food processor, knead for about 10 minutes.) Cover and
allow to raise in a warm place until doubled ( about 1 hour). Punch down
dough, and immediately roll it out to form a rectangle (about 10x15
inches). Cut the dough into long strips and form into the "knot" that is
the traditional pretzel shape. Place on a tray or cookie sheet and allow to
raise for 30 minutes. Bring the water to a boil and add the 2 tbsp. salt.
When the pretzels have raised, drop them one at a time into the boiling
water. Leave them there for only 5 seconds (just to "set" the outside of
the dough) and then lift out using a slotted spoon and drain on a cooling
rack. When all have been "parboiled", arrange them on a greased cooking
sheet, allow about 1 inch between them. Brush with lightly beaten egg white
(and lightly sprinkle with coarse salt if you wish). Bake at 400F for 20
minutes, or until golden brown. Serve immediately or cool to room
temperature and store in air-tight bags.
Recipe By     : MS Bello
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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