Subj : BH&G 3136
To   : All
From : Dave Drum
Date : Sat Jun 26 2021 10:39:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Pretzels
 Categories: Breads, Snacks, Dairy
      Yield: 20 Servings
 
      3 c  All-purpose flour
      1 pk Active dry yeast
  1 1/2 c  Fat free milk
    1/4 c  Sugar
      2 tb Oil
      1 ts Salt
  1 1/2 c  Whole wheat flour
      3 qt Water
      2 tb Salt
      1    Egg white; lightly beaten
      1 tb Water
           Sesame seeds, poppy seeds,
           - or coarse salt
 
  In a large mixing bowl stir together 1 1/2 cups of the
  all-purpose flour and the yeast; set aside. In a medium
  saucepan heat and stir milk, sugar, oil, and 1 teaspoon
  salt just until warm (120ºF-130ºF). Add milk mixture to
  flour mixture. Beat with an electric mixer on low to
  medium speed for 30 seconds, scraping sides of bowl
  constantly. Beat on high speed for 3 minutes. Using a
  wooden spoon, stir in whole wheat flour and as much of the
  remaining all-purpose flour as you can.
  
  Turn dough out onto a lightly floured surface. Knead in
  enough of the remaining all-purpose flour to make a
  moderately stiff dough that is smooth and elastic (6 to 8
  minutes total). Shape dough into a ball. Place in a
  lightly greased bowl, turning once to grease surface of
  dough. Cover and let rise in a warm place until double in
  size (about 1 1/4 hours).
  
  Punch dough down. Turn dough out onto a lightly floured
  surface. Cover and let rest for 10 minutes. Meanwhile,
  lightly grease two large baking sheets.
  
  Set oven @ 475ºF/246ºC.
  
  Roll dough into a 12" x 10" rectangle. Cut into twenty
  12" x 1/2" strips. Shape each strip into a pretzel.
  
  Carefully place pretzels on the prepared baking sheets.
  Bake for 4 minutes. Remove from oven. Reduce oven
  temperature to 350 degrees F. Generously grease two large
  baking sheets; set aside.
  
  In a Dutch oven bring 3 quarts water to boiling; add 2
  tablespoons salt, stirring until dissolved. Lower
  pretzels, three or four at a time, into boiling water.
  Boil for 2 minutes, turning once. Using a slotted spoon,
  remove pretzels from water; drain on paper towels. Let
  stand for a few seconds. Place about 1/2 inch apart on the
  generously greased baking sheets.
  
  In a small bowl combine egg white and 1 tablespoon water.
  Brush pretzels with egg white mixture. Sprinkle lightly
  with sesame seeds. Bake for 18 to 20 minutes or until
  golden. Immediately remove from baking sheets. Cool on
  wire racks.
  
  TIP: A fluted pastry wheel or pizza cutter works well for
  cutting the dough into strips.
  
  ANOTHER TIP: To shape each pretzel, cross one end over the
  other about 4 inches from each end of a strip. Twist once
  at the crossover point. Fold ends up and over the edge of
  circle. Moisten ends; tuck them under bottom edge of
  circle. Press to seal.
  
  TO STORE: Place cooled pretzels in a freezer bag. Seal,
  label, and freeze for up to 3 months. Thaw at room
  temperature. If desired, warm pretzels in a toaster before
  serving.
  
  Makes: 20 servings
  
  Better Homes & Gardens | April 2016
  
  MM Format by Dave Drum - 12 April 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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