Pretzels (alison) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: Yeast,
1 1/2 cup: Warm water,
4 1/2: To 5 cups flour,
2 tsp: Salt,
1 tbsp: Sugar,
Directions:
Combine yeast and 1/2 c warm water in measuring cup, stirring with
fork until dissolved.
Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time,
to make a soft dough. Turn out of bowl. Knead until smooth and
elastic, adding as little flour as necessary, about 8-10 minutes.
Place dough in bowl, cover with plastic wrap, put in warm place to
rise until doubled in size.
Punch down dough and divide into 12 equal portions. Roll each
portion into an 18-20 inch long rope, slightly tapered and thinner at
ends. (My Note: you may need to allow the dough to rest once or twice
if its too elastic to hold the rope shape. It also helps to roll if
your hands are clean and slightly damp - youll have to rinse them in
between every piece or so.) Form into pretzel shapes. Place on
5-inch squares of baking parchment. Cover with a towel and let rest
20-30 minutes.
Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup
salt in a large shallow pan. Gently drop 3 or 4 pretzels into the
simmering water, parchment side up. Remove parchment. Poach first
side 2 minutes. Turn and poach other side 2 minutes. Remove pretzels
with slotted spatula and place on towel to cool.
Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30
minutes. Remove from baking sheet and cool on wire racks.
These freeze very well.
From: ALISON MEYER
From : Pat Stockett
Source from luhu.jp
fork until dissolved.
Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time,
to make a soft dough. Turn out of bowl. Knead until smooth and
elastic, adding as little flour as necessary, about 8-10 minutes.
Place dough in bowl, cover with plastic wrap, put in warm place to
rise until doubled in size.
Punch down dough and divide into 12 equal portions. Roll each
portion into an 18-20 inch long rope, slightly tapered and thinner at
ends. (My Note: you may need to allow the dough to rest once or twice
if its too elastic to hold the rope shape. It also helps to roll if
your hands are clean and slightly damp - youll have to rinse them in
between every piece or so.) Form into pretzel shapes. Place on
5-inch squares of baking parchment. Cover with a towel and let rest
20-30 minutes.
Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup
salt in a large shallow pan. Gently drop 3 or 4 pretzels into the
simmering water, parchment side up. Remove parchment. Poach first
side 2 minutes. Turn and poach other side 2 minutes. Remove pretzels
with slotted spatula and place on towel to cool.
Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30
minutes. Remove from baking sheet and cool on wire racks.
These freeze very well.
From: ALISON MEYER
From : Pat Stockett
Source from luhu.jp
Tags
: breads