*  Exported from  MasterCook  *
 
                      OLD COUNTRY BUTTERMILK PRETZELS
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Crackers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           (2-1/4 teaspoons) active
                         Dry yeast
    2       tb           Plus 1 teaspoon sugar
      1/4   c            Warm water
      2/3   c            Buttermilk or rehydrated
                         Buttermilk powder
    2       tb           (1/4 stick) butter or
                         Margarine
      1/2   c            Cold water
    4       c            All-purpose flour
    1       t            Salt
    2       qt           Water for boiling the
                         Pretzels
      1/4   c            Baking soda
                         Cornmeal for sprinkling on
                         The baking sheet
    1                    Egg, lightly beaten
                         Coarse salt for the tops
 
   "This is truly a gourmet pretzel -- a step beyond
   traditional recipes from the Old Country. Excellent
   with beer or cider, but absolutely irresistible spread
   with cold sour cream. 350~F. 15 to 25 minutes In a
   small bowl, combine the yeast with 1 teaspoon of the
   sugar and the warm water. Set aside in a warm place
   until the yeast starts to foam, about 5 to 10 minutes.
   In a small saucepan, add the butter to the buttermilk
   and bring to a boil. Stir to melt the butter
   completely if necessary. Transfer the mixture to a
   bowl, add the cold water, stir, and allow the mixture
   to cool to lukewarm. In a large bowl or in the food
   processor, combine the flour and salt. Stir in the
   yeast mixture and the cooled buttermilk mixture and
   mix well. Knead well by hand on a lightly floured
   surface or by pulsing about 15 to 20 times in the food
   processor, until the dough is smooth and springy to
   the touch. Place the dough in a lightly oiled bowl and
   turn over to coat all sides. Cover with a damp towel
   and set the dough in a warm place until it has doubled
   in bulk, about 1-1/2 to 2 hours. Punch the dough down
   and knead a few strokes. Wrap the dough in plastic
   wrap or wax paper and place it in the refrigerator
   until well chilled, approximately 1 hour. With a
   knife, cut the dough into 25 equal pieces. Using your
   hands, roll each piece into a cylinder 10 to 12 inches
   long. (If you prefer larger, soft pretzels, cut the
   dough into only 15 pieces and roll into cylinders that
   are 14 to 16 inches long.) You will have a more
   even-looking cylinder if you place the dough on a firm
   surface and roll your hands across the top, moving
   from the center outward. Shape each cylinder into a
   pretzel by forming a loop in the center, twisting the
   ends and attaching them to the bottom of the loop.
   Bring the 2 quarts of water to a boil. Add the baking
   soda and the remaining 2 Tablespoons sugar to the
   water. Drop the pretzels into the water one at a time
   and, with a slotted spoon, remove each one as it pops
   back up to the surface in about 2 to 3 seconds. Place
   the pretzels on a towel right side up to drain for a
   few minutes. Then place them on a baking sheet which
   has been lightly sprinkled with cornmeal. Preheat the
   oven to 350~F. Brush the tops with the egg and
   sprinkle lightly and evenly with coarse salt. Bake for
   15 to 25 minutes, depending on size, until well
   browned. Cool on a rack. Yield: 15 large or 25 small
   pretzels.
  
 
 
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