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---------- Exported from CookWorks for Meal-Master, v7.0 Title: Soft Pretzels Categories: appetizer, German Servings: 10 1 c water 2 T yeast 1 t liquid malted barley 1 T sugar 1 T shortening 1/2 ea egg 1 t salt 3 c bread flour 1/3 c liquid malted barley 2 ea egg white 1 T kosher salt COMBINE WATER, YEAST, 1 TEASPOON MALT, AND SUGAR ALLOW TO WORK FOR 10-15 MINUTES, UNTIL FROTHY COMBINE YEAST MIXTURE, SHORTENING, EGG, SALT, AND 1-2/3 CUP BREAD FLOUR IN A FOOD PROCESSOR PROCESS TO COMBINE INGREDIENTS WELL ADD 1 CUP FLOUR AND PROCESS UNTIL MIXTURE CLEANS THE BOWL- ADDING FLOUR OR WATER AS NEEDED TO MAKE DOUGH MOIST, NOT STICKY OR DRY TURNOUT ONTO A LIGHTLY FLOURED BOARD KNEAD UNTIL VERY SMOOTH AND ELASTIC PLACE INTO A GREASED BOWL, TURN TO COAT COVER AND PUT IN A WARM PLACE TO RISE FOR 90 MINUTES, UNTIL DOUBLED PUNCH DOWN AND DIVIDE INTO EQUAL PORTIONS ROLL EACH PIECE INTO AN 18-INCH ROPE AND TWIST INTO A PRETZEL SHAPE (PINCH AT ENDS TO SEAL) HEAT 8 CUPS WATER AND REMAINING 1/3 CUP MALTED BARLEY TO A SIMMER, IN A SAUCEPAN, OVER A MEDIUM FLAME ADD 1 PRETZEL, SIMMER FOR 30 SECONDS ON EACH SIDE, AND DRAIN WELL REMOVE TO A COOKIE SHEET REPEAT WITH REMAINING PRETZELS BRUSH WITH EGG WHITES BAKE @ 400 DEGREES FOR 20 MINUTES DIP INTO KOSHER SALT SERVE HOT OR WARM, WITH ASSORTED MUSTARDS ----- Plain Text Version of This Recipe for Printing or Saving | |
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