---------- 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
 
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