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Thread: Soft Pretzels

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

    4 cups all-purpose flour (4 to 4 1/2 cups)
    2 tablespoons sugar
    1 package Fleischmann's Rapid Rise Yeast
    1 1/2 teaspoons salt
    1 cup milk
    1/2 cup water
    2 tablespoons vegetable oil
    2 eggs, lightly beaten
    Poppy seeds or sesame seeds
    Coarse salt
    Grated Parmesan cheese
    Servings: 14
    1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water and oil until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

    2. Divide dough into 14 equal pieces. Roll each piece to 20-inch rope. To shape into pretzels: curve ends of each rope to make a circle; cross ends at top; twist ends once and lay down over bottom of circle. Place on two greased baking sheets. Cover, let rest 5 to 10 minutes, until risen slightly.

    3. Brush with beaten eggs. Bake at 350F for 15 minutes. Remove from oven; brush again with eggs and sprinkle with seed. Return to oven and bake for additional 15 minutes or until done; switching positions of sheets for even browning. Remove from baking sheets; cool on wire racks.

    Yield: 14 Pretzels
    Last edited by Cookie; February 16th, 2008 at 12:47 AM.

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