-Molly’s Recipes
PRETZELS
2 1/2 ts Yeast 1 1/3 tb Sugar
4 c Flour 2 1/2 tb Margarine; or butter
2/3 ts Salt 1 1/3 c -Water
WATER FOR ‘BATH
4 c -water; at a simmer 5 ts Baking soda
Add into the bread machine in this order. Set on manual.
FORMING: Cut dough into short strips, roll into ropes and shape into
pretzels. Cover with a tea towel and let rise for 45 minutes. ‘BATH’: In a
cast iron or OTHER NON-ALUMINUM pan, bring almost to a boil 4 cups of water
and 5 teaspoons of baking soda. Gently place (by hand or using slotted
spoon) the pretzels into the water for approximately 15 seconds on each
side turning once. Do NOT let water come to a boil. Remove pretzels and
place on a greased baking sheet. Sprinkle with coarse salt (kosher). Bake
at 475 for 12 minutes.
NOTE: In my oven it took only about 10 minutes, so watch carefully. Do NOT
make the strips too fat; they really puff up. If you are on a salt-free
diet, use sesame, poppy, garlic; whatever you like on the outside…the
WHOLE family, both upstairs and downstairs loved them and the DAK did all
the hard work.
* If you use a machine that needs the water first add ingredients in
reverse order. FROM: Donna German’s THE BREAD MACHINE COOKBOOK I and
Grandma Elaine’s kitchen. Elaine Radis, Prodigy Food & Wine Board
Yields
18 servings