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Thread: Soft Pretzels

  1. #1
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    May 2008
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    Soft Pretzels

    2 c Skim milk 1/4 c Canola oil
    2 ea Envelopes active dry yeast 6 3/4 c Flour
    1/2 c Very warm water 1 qt Water
    1/2 c Sugar 1 ea Egg white
    3/4 ts Baking powder 1 tb Water
    1 ts Lite salt or less
    20 servings
    Scald milk-cool to lukewarm. In a large bowl, sprinkle yeast over 1/2 cup
    very warm water to dissolve. Add sugar, cooled milk, baking powder, lite
    salt and oil. Add 3 cups flour. Cover and let rise until double in
    size(about 45 minutes). Stir down batter, add remaining flour and knead
    for about 10 minutes on lightly floured board. Punch down dough. Cut into
    20 pieces and set aside 10 minutes. Roll each piece into thin, ropelike, 24
    inch length, using your hands to roll and stretch dough. Dough will be
    elastic and will retract somewhat after being stretcheed. To form a
    pretzel, grasp each end of dough, forming a horseshoe with curved part
    away from you. Twist ends once around each other and press each firmly onto
    loop of dough beneath them. Set dough aside to rest on a lightly floured
    work surface, covered, for 10 minutes. Preheat oven to 450 degrees. Dust
    baking sheet with cornmeal. In a large, deep pan, simmer 1 quart water.
    Poach pretzels 2-3 at a time for about 30 seconds, removing gently with a
    slotted spoon. Carefully pat dry with paper towels, and put on prepared
    baking sheet. Mix egg white 1 tablespoon water. Brush each pretzel with
    egg white glaze. Bake until golden brown, 12-15 minutes. For crustier
    pretzels, put under broiler 30 seconds before baking. Serve warm with
    mustard. Makes 20 large pretzels.
    1 pretzel
    calories 193,protein 5.2 gm,carb. 35.3 gm,total fat 3.1 gm,CSI Units
    0.5,dietary fiber 1.0 gm,sodium 80 mg,potassium 158 mg,calcium 46 mg,iron
    1.2 mg
    Last edited by Chef; June 9th, 2008 at 02:27 AM.

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