4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Active Dry Yeast*
2 tablespoons sugar
2 1/2 tablespoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 eggs
lightly beaten with
1 tablespoon water
Coarse salt
Gated Parmesan cheese, poppy seeds or sesame seeds
Servings: 24
1. In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2 teaspoons salt.
2. Heat milk, water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at low speed of electric mixer. Increase speed to high; beat additional 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
3. Punch dough down. Divide dough into 48 pieces. Roll each piece to 12-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. Cover shaped pretzels; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.
4. Bring 2 quarts water and remaining 2 tablespoons salt to boil in large pot; reduce heat to simmering. Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both sides. Remove and drain on wire rack. Repeat with remaining pretzels. Place pretzels on greased baking sheets. Brush with beaten egg mixture and sprinkle with coarse salt, Parmesan cheese, poppy or sesame seeds.
5. Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack. Serve with Bacon and Cheddar Spread, Olivade Spread, mustards or other dips, if desired. Makes 48 small or 1 large pretzel.
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VARIATIONS
Herb Pretzels: To dry ingredients add 3/4 teaspoon each: thyme, marjoram and oregano leaves. Sprinkle with dill seed before baking.
Baked Cocktail Pretzels: Prepare and shape pretzels as directed. Omit boiling step. Place shaped pretzels directly on greased baking sheets. Cover; let rest and bake as directed.
Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5 1/2 feet long). On greased baking sheet, shape into pretzel as directed above. Cover; let rest for 15 minutes, until risen slightly. Brush with beaten egg mixture and sprinkle with salt, Parmesan cheese or seeds. Bake at 375ºF for 25 minutes or until done. To serve, cut into thin slices. Accompany with Bacon & Cheddar Spread, Olivade Spread, sliced meats, cheeses, mustards or other dips, if desired.
Yield: 24 pretzels
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
1 package Fleischmann's® Active Dry Yeast*
2 tablespoons sugar
2 1/2 tablespoons salt
1 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 eggs
lightly beaten with
1 tablespoon water
Coarse salt
Gated Parmesan cheese, poppy seeds or sesame seeds
Servings: 24
1. In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2 teaspoons salt.
2. Heat milk, water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at low speed of electric mixer. Increase speed to high; beat additional 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
3. Punch dough down. Divide dough into 48 pieces. Roll each piece to 12-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. Cover shaped pretzels; let rest in warm, draft-free place for 5 to 10 minutes, until risen slightly.
4. Bring 2 quarts water and remaining 2 tablespoons salt to boil in large pot; reduce heat to simmering. Place 4 to 5 pretzels in water; cook 20 seconds, turning once to cook both sides. Remove and drain on wire rack. Repeat with remaining pretzels. Place pretzels on greased baking sheets. Brush with beaten egg mixture and sprinkle with coarse salt, Parmesan cheese, poppy or sesame seeds.
5. Bake at 350ºF for 35 minutes or until done. Cool pretzels on wire rack. Serve with Bacon and Cheddar Spread, Olivade Spread, mustards or other dips, if desired. Makes 48 small or 1 large pretzel.
____________________
VARIATIONS
Herb Pretzels: To dry ingredients add 3/4 teaspoon each: thyme, marjoram and oregano leaves. Sprinkle with dill seed before baking.
Baked Cocktail Pretzels: Prepare and shape pretzels as directed. Omit boiling step. Place shaped pretzels directly on greased baking sheets. Cover; let rest and bake as directed.
Giant Baked Pretzel: Roll dough to 1-inch diameter rope (about 5 1/2 feet long). On greased baking sheet, shape into pretzel as directed above. Cover; let rest for 15 minutes, until risen slightly. Brush with beaten egg mixture and sprinkle with salt, Parmesan cheese or seeds. Bake at 375ºF for 25 minutes or until done. To serve, cut into thin slices. Accompany with Bacon & Cheddar Spread, Olivade Spread, sliced meats, cheeses, mustards or other dips, if desired.
Yield: 24 pretzels
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
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