4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
1 egg, lightly beaten with
1 tablespoon water
Topping* (see directions)
Servings: 24
1. Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved yeast and salt.
2. Heat milk, water and oil until hot to touch (125º to 130º); stir into dry ingredients. Mix in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
3. Divide dough into 24 pieces. Roll each piece to 16-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle. Place pretzels on greased baking sheets. Cover; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.
4. Brush pretzels with beaten egg mixture and sprinkle with selected topping. Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack.
____________________
Topping: Select one of the following: flavored salt (hickory smoked salt, celery salt, onion salt or garlic salt) or seeds (sesame seeds, poppy or whole celery seeds).
Yield: 24 Pretzels
Notes: VARIATION
Herb Pretzels: Follow recipe adding 3/4 teaspoon each: thyme, marjoram and oregano (leaves).
1 package Fleischmann's® Rapid Rise Yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
1 egg, lightly beaten with
1 tablespoon water
Topping* (see directions)
Servings: 24
1. Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved yeast and salt.
2. Heat milk, water and oil until hot to touch (125º to 130º); stir into dry ingredients. Mix in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
3. Divide dough into 24 pieces. Roll each piece to 16-inch rope. To make pretzels, curve ends of each rope to make circle; cross ends at top. Twist ends once and lay down over bottom of circle. Place pretzels on greased baking sheets. Cover; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.
4. Brush pretzels with beaten egg mixture and sprinkle with selected topping. Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack.
____________________
Topping: Select one of the following: flavored salt (hickory smoked salt, celery salt, onion salt or garlic salt) or seeds (sesame seeds, poppy or whole celery seeds).
Yield: 24 Pretzels
Notes: VARIATION
Herb Pretzels: Follow recipe adding 3/4 teaspoon each: thyme, marjoram and oregano (leaves).
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