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Thread: Soft Baked Pretzels

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Soft Baked Pretzels

    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 (125 to 130); 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 350F 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).
    Last edited by Cookie; February 16th, 2008 at 12:49 AM.

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