Recipe: Pretzels (3)

Here are three recipes from an old rec.food posting.

Happy Baking!

Betsy
TKL

From: dprall@cybernetics.net ( dprall )
Date: 5 Jun 1995 07:43:28 -0600
Newsgroups: rec.food.recipes

Pretzels

1 1/2 Cups Warm Water
1 Package Dry Yeast
1 Teaspoon Salt
1 Tablespoon Sugar
4 Cups All-Purpose Flour
1/4 Cup Baking Soda
12 Cups Water
Coarse Salt

Add yeast to warm water and stir until muddy. Add salt, sugar, and
flour. Mix and knead until dough is smooth. Let rise in greased,
covered
bowl for 1 hour or until double. Punch down dough and shape into
12 pretzels. Boil 12 cups of water and 1/4 cup baking soda. Boil
each
pretzel for 1 minute in the soda water solution. Place on ungreased
cookie sheets and bake at 475 for 12-15 minutes. These get stale very
fast.

Soft Pretzels

Recipe By : Country Extra Magazine: Collectors Edition

2 Packages Active Dry Yeast
2 Cups Warm Water -- 110-115 degrees
1/2 Cup Sugar
2 Teaspoons Salt
1/4 Cup Butter Or Margarine -- softened
1 Egg
7 Cups All-Purpose Flour
1 Egg Yolk
2 Tablespoons Water
Coarse Salt -- optional

In a large bowl, dissolve yeast in warm water. Add sugar, salt,
butter and egg. Stir in 3 cups of flour; mix until smooth. Add
enough additional flour to make a stiff dough. Cover bowl tightly
with foil; refrigerate 2-24 hours. Punch dough down and divide in
half. On a lightly floured surface, cut each half into 16 equal
pieces. Roll each piece into a 20-in. rope. Shape into the
traditional pretzel shape and place on a greased baking sheet. In a
small bowl, combine egg yolk and water; brush over the pretzels.
Sprinkle with salt if desired. Cover and let rise in a warm place
until doubled, about 25 minutes. Bake at 400 degrees for 15 minutes
or until brown.

- - - - - - - - - - - - - - - - - -

Soft Pretzels #2

4 Cups All-Purpose Flour
(May Use Up To 4 1/2 Cups)
2 Packages Quick-Rise Dry Yeast
1 1/2 Cups Milk
1/4 Cup Sugar
3 Tablespoons Cooking Oil
1 1/2 Teaspoons Salt
3 Tablespoons Salt
1 Egg White -- slightly beaten
1 Tablespoon Water
Coarse Salt

Combine 2 cups of the flour with the yeast. Heat milk, sugar, oil,
and the 1 1/2 teaspoons salt just till warm (115-120 degrees F.),
stirring constantly. Add to flour mixture. Beat with electric mixer
on low speed for 1/2 minute, scraping bowl. Beat 3 minutes on high
speed.

Stir in as much of the remaining flour as you can mix in with a spoon.

Turn out onto a floured surface. Knead in enough of remaining flour
to make a moderately stiff dough that is smoth and elastic (about 6-8
minutes total).

Shape into a ball. Place in a greased bowl; turn once. Cover; let
rise in a warm place till doubled in bulk (about 1 1/2 hours).

Preheat oven to 350 degrees. Punch dough down; turn onto floured
surface. Cover and let rest 10 minutes. Cut into 16 pieces. Roll
each into a rope. Shape one rope of dough into a circle, overlapping
about 4 inches from each end; leave ends free. Take one end of dough
in each hand and twist at the point where dough overlaps. Carefully
lift ends across to the opposite edge of the circle. Tuck ends under
edge for pretzel shape; moisten and press to seal. Repeat with
remaining dough. Let rise uncovered about 20 minutes.
Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 3 or 4
pretzels at a time into boiling water; boil 2 minutes, turning once.
Remove to paper toweling; let stand a few seconds, then place 1/2 inch
apart on a well-greased baking sheet. Brush mixture of egg white and
1 tablespoon water. Sprinkle with coarse salt or sesame seed. Bake
25-30 minutes or till golden. Remove from oven; place on baking
sheets or wire racks to cool.

- - - - - - - - - - - - - - - - - -

NOTES : These pretzels freeze very well. To prepare for freezing,
place pretzels in even layers in freezing container, separated by wax
paper. If you are on a low-salt diet, these pretzels also taste very
good if you use sesame seeds instead of coarse salt, or just omit any
topping altogether. Another interesting variation may be created if
you use substitute olive oil for the cooking oil and add some basil,
oregano, and thyme to the milk/sugar/oil mixture. This will create a
sort of "pizza pretzel". You might also consider using parmesan
cheese in this recipe to make an interesting flavor for your snacks.
For a shape variation, you might consider winding the little dough
ropes into a small, tightly-wound snail shape to create a flat,
rounded snack.

The possibilities are endless! Have fun!

~~~