Soft Pretzels
Source of Recipe
Tracy, my daughters Home Ec Teacher
List of Ingredients
SOFT PRETZELS
(MAKES 32 PRETZELS)
2 CUPS WARM WATER (105-115 DEGREES)
2 PKGS. ACTIVE DRY YEAST
1/2 CUP SUGAR
2 TSP SALT
1/4 CUP SOFTENED MARGARINE
1 EGG
6-1/2 TO 7-1/2 CUPS UNSIFTED FLOUR
1 EGG YOLK
2 TBSP WATER
COARSE SALT
Recipe
MEASURE WARM WATER INTO LARGE BOWL. SPRINKLE IN YEAST AND STIR UNTIL DISSOLVED. ADD SUGAR, 2 TSP SALT, MARGARINE, EGG, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. ADD ENOUGH ADDITIONAL FLOUR TO MAKE A STIFF DOUGH. COVER BOWL TIGHTLY WITH ALUMINUM FOIL. REFRIGERATE 2 -24 HOURS.
TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE. DIVIDE IN HALF; CUT EACH HALF INTO 16 EQUAL PIECES. ROLL EACH PIECE INTO PENCIL SHAPES ABOUT 20 INCHES LONG. SHAPE INTO PRETZELS. PLACE ON LIGHTLY GREASED BAKING SHEETS. BLEND TOGETHER EGG YOLK AND 2 TBSP WATER; BRUSH PRETZELS WITH EGG YOLK MIXTURE. SPRINKLE WITH COARSE SALT. LET RISE IN WARM PLACE, FREE FROM DRAFTS, UNTIL DOUBLED IN SIZE, ABOUT 25 MINUTES.
BAKE AT 400 DEGREES F ABOUT 15 MINUTES, OR UNTIL DONE. REMOVE FROM BAKING SHEETS AND COOK ON WIRE RACKS.
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