Hanukkah: Pretzels

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* Exported from MasterCook Mac *

 

Pretzels

 

Recipe By : Denver Post, Wednesday, December 5, 2001

Serving Size : 16 Preparation Time :0:00

Categories : Snack

 

Amount Measure Ingredient -- Preparation Method

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

1 fresh yeast cake

7/8 cup water (tepid)

6 tablespoons milk (tepid)

3 3/4 cups unbleached white bread flour

1 teaspoon salt

2 tablespoons butter (melted)

-- For Glaze --

1 egg -- beaten with

2 tablespoons milk

sea salt crystals (for springkling)

 

Cream the yeast with the water and milk in a bowl. In a separate bowl,

combine the flour and 1 teaspoon salt. Make a well in the center of the

flour and pour in the liquid. Mix to a rough dough, adding the melted

butter while mixing. Mix thoroughly until the dough pulls away from the

sides of the bowl. Turn onto a well-floured work surface and knead for 5

minutes.

 

Let the dough rise in a bowl, covered with oiled plastic wrap, in a warm

place (75 degrees) for about 1 hour, until doubled in size.

 

Turn the dough onto a lightly floured work surface and knead for another

5 minutes. Divide the dough into 16 pieces. Form them into small balls

and leave them covered on the side of the work surface. Using plenty of

flour to avoid sticking, roll each piece with the flat of your hands

into a " pencil " about 12 inches in length. Bend each piece into a

horseshoe, then bring the ends to the top of the shoe, crossing and

twisting once in the center. Let rise on a floured board, covered with a

cloth, for 10 minutes.

 

Heat a large pan of salted water to a bare simmer. Drop each pretzel in

turn into the poaching water and remove with a slotted spoon as soon as

it rises to the surface. Drain them on a clean dish towel. Meanwhile,

heat the oven to 400 degrees.

 

Place the poached pretzels on greased baking sheets, brush with the

glaze, and sprinkle them with sea salt crystals. Bake the pretzels for

25-30 minutes, until golden brown. Cool on wire racks.

 

Makes 16 pretzels.

 

Source: Published in the Denver Post, Wednesday, December 5, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 5 Calories; less than one gram

Fat (59% calories from fat); 0g Protein; 0g Carbohydrate; 12mg

Cholesterol; 138mg Sodium

 

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