Soft Pretzels

[Guest guest]

Cheryl:

Here are a few recipes for you. Hopefully one will suit your taste.

 

 

* Exported from MasterCook *

 

Pretzels, Soft

 

Recipe By : Lancaster Farming Shared, Pat Stockett

Serving Size : 6 Preparation Time :0:00

Categories : Breads Eat-Lf Mailing List

Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 yeast cake

4 cups Flour

1 1/2 cups Warm water

1 large Egg -- beaten

1 teaspoon Salt

Course Salt

1 tablespoon Sugar

 

Dissolve yeast in warm water, add salt and sugar. Blend in flour and

knead until smooth. As soon as kneaded cut into small pieces and roll

each into a rope. Twist rope in shape and place pretzels on paper lined

cookie sheet.

Brush with beaten egg and sprinkle generously with course salt. Bake a

425 for 12-15 minutes or until browned.

 

>Simps <c.simpson

 

 

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* Exported from MasterCook *

 

GARLIC HERB PRETZELS

 

Recipe By : FF Mailing List (Jane Waddell) (Ellen C.)

Serving Size : 1 Preparation Time :0:00

Categories : Breads Eat-Lf Mailing List

Snacks Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages yeast

1 1/2 cups warm water

1 teaspoon salt

1 teaspoon sugar

2 cloves garlic

1 tablespoon basil

1 tablespoon parsley

4 cups flour -- up to 5 cups

 

Dissolve yeast in water. Add salt & sugar. Blend in 2 c. flour.

Crush garlic and add with herbs. Add 2 c. more flour, and more

if dough is too sticky. Roll into snakes & shape. Sprinkle with

Kosher salt if desired. Bake at 425 for 10 - 15 minutes or until

browned.

 

 

 

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* Exported from MasterCook *

 

Philadelphia Soft Pretzels

 

Recipe By : Real American Food,J. & M. Stern(Patt Bromberger)

Serving Size : 8 Preparation Time :0:00

Categories : Breads: Quick & Muffins Snacks

Vegetarian Vegan

Eat-Lf Mailing List

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package dry yeast

1 tsp. sugar

1 cup tepid water -- (110 degrees F)

2 cups all-purpose flour

1/2 cup gluten flour

1 tsp. salt

2 Tbs. baking soda

Cornmeal

Coarse salt

 

These pretzels are absolutely *wonderful* warm from the oven; poaching

in a baking soda solution gives then a wonderfully tangy outside.

 

I used 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour and 2

tsp. wheat gluten. [Patt]

 

Dissolve yeast and sugar in 1/4 cup of the water. Combine flours, add

salt;

stir in remaining water. When yeast mixture is foamy, add it to flour

and

mix thoroughly. Turn out on floured board and let rest 2-3 minutes

while

you clean and oil bowl. Knead 10 minutes, until dough is silky and

resilient, adding more flour if necessary. Return to bowl, cover with

a double layer of plastic wrap; let rise 1 hour or until doubled in

volume.

 

Punch down dough. Cut into 8 pieces (or more, for smaller pretzels)

then

roll each piece into a thin tube 18-24 inches long. To form a pretzel,

grasp each end of the dough, forming a horseshoe with the curved part

away from you. Twist the ends around each other and press each firmly

onto the loop of dough beneath them. Let pretzels rest 10 minutes under

 

a towel on a lightly floured board. Preheat oven to 450 degrees F.

 

Simmer a quart of water in a large skillet. Dissolve baking soda.

Poach

pretzels two or three at a time, 30 seconds on each side. Remove

pretzels,

pat dry, and place on baking sheet lightly dusted with cornmeal.

Sprinkle pretzels with coarse salt.

 

Bake 10-12 minutes, or until lightly browned. Serve warm.

 

 

 

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[Guest guest]

Soft Pretzels

 

3 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 package active dry yeast

1 cup water

1 tablespoon margarine

1 tablespoon water

1 egg yolk; beaten

Coarse salt for topping

 

Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water

and margarine to 120 to 130 degrees. Gradually add to dry ingredients;

beat 2 minutes at medium speed of mixer. Add 1/2-cup flour. Beat at

high speed 2 minutes. Stir in enough additional flour to make soft

dough. On floured board, knead 5 minutes. Set in greased bowl; turn to

grease top. Cover and let rise in warm, draft-free place 40 minutes.

Divide dough into 12 equal pieces. Roll each into a 20-inch rope.

Shape into pretzels or other shapes. Place on greased baking sheets.

Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush

on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes

or until done. Cool on racks.

 

 

 

 

 

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