Soft Pretzels Recipe
Yield: 18 PretzelsRecipe by luhu.jp
Ingredients:
1 package: Dry yeast,
1 1/2 cup: Warm water, (105 to 115)
4 cup: All-purpose flour,
1 1/2 tsp: Sugar,
3/4 tsp: Salt,
1: Egg white,
Kosher salt, (table salt may be substituted)
Mustard, (opt.)
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads