Whole Wheat Pretzels Recipe
Yield: 96 ServingsRecipe by luhu.jp
Ingredients:
Norma wrenn,
1 package: Active dry yeast, (1 t)
1/4 cup: Warm water, (110~)
1 3/4 cup: Warm milk, (110~)
3 tbsp: Honey,
3 tbsp: Butter buds,
1/4 cup: Wheat germ,
5 1/2 cup: Whole wheat, about
3/4 tsp: Baking powder,
1 3/4 tsp: -salt, omitted used
1/2 tsp: Garlic salt,
2: Eggs using egg substitute,
Coarse salt,
Directions:
In a large bowl, dissolve yeast in warm water. Stir in milk, honey,
shortening, and wheat germ. Using a wooden spoon or electric mixer,
gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from
sides of bowl in stretchy strands. Cover and let stand in a warm place
until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of
the flour with the baking powder and the 1-3/4 teaspoons salt; set aside.
Punch dough down and stir in flour mixture. Turn onto a lightly floured
board and knead until smooth (about 5 minutes), adding flour as needed to
prevent sticking. Divide kneaded dough into 4 equal portions. Cut each
quarter into 12 equal pieces and roll each piece into a rope about 24
inches long. Cut in half and twist each half into a pretzel. Place
pretzels, slightly apart and with loose ends turned under, on well-greased
baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg
and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400~
oven for 10 to 12 minutes or until golden; transfer to a rack. After all
pretzels have been baked, turn oven off. Pile baked pretzels onto 2
ungreased baking sheets and set in turned-off oven for 2 to 3 hours or
overnight, until thoroughly dried (break one to test). 8 dozen
Posted to MC-Recipe Digest by "M. Hicks" on Feb
12, 1998
Source from luhu.jp
shortening, and wheat germ. Using a wooden spoon or electric mixer,
gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from
sides of bowl in stretchy strands. Cover and let stand in a warm place
until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of
the flour with the baking powder and the 1-3/4 teaspoons salt; set aside.
Punch dough down and stir in flour mixture. Turn onto a lightly floured
board and knead until smooth (about 5 minutes), adding flour as needed to
prevent sticking. Divide kneaded dough into 4 equal portions. Cut each
quarter into 12 equal pieces and roll each piece into a rope about 24
inches long. Cut in half and twist each half into a pretzel. Place
pretzels, slightly apart and with loose ends turned under, on well-greased
baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg
and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400~
oven for 10 to 12 minutes or until golden; transfer to a rack. After all
pretzels have been baked, turn oven off. Pile baked pretzels onto 2
ungreased baking sheets and set in turned-off oven for 2 to 3 hours or
overnight, until thoroughly dried (break one to test). 8 dozen
Posted to MC-Recipe Digest by "M. Hicks"
12, 1998
Source from luhu.jp
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