* Exported from MasterCook *
Soft Pretzels
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Low Fat Snacks
Amount Measure Ingredient -- Preparation Method
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4 cups all-purpose flour -- to 4 1/2 C
1 package active dry yeast
1 1/2 cups milk
1 1/4 cups sugar
2 tablespoons cooking oil
1 teaspoon salt
2 tablespoons salt
3 quarts boiling water
1 egg white -- slightly beaten
1 tablespoon water
sesame seeds -- or poppy seeds, coarse salt
or cheddar sauce
In a large mixing bowl, combine 1 1/2 c flour and the yeast. In a
med saucepan heat and stir milk, sugar, oil and one tsp salt just til
warm (120 - 130F). Added to the flour mixture. Beat with an
electric mixer on low to med high speed for 30 sec, scraping the
sides of the bowl. Then beat on high speed for three min. Using a
wooden spoon, stir in as much of the remaining flour as much as you can.
Turn dough out onto a lightly floured surface. Knead in enough of
the remaining flour to make a moderately stiff dough that is smooth
and elastic (6 - 8 min total). Shape into a ball. Place in a
greased bowl, turning once to grease the surface. Cover and let rise
in a warm place until double (about 1 1/4 hrs).
Punch the dough down. Turn out onto a lightly floured
surface. Cover and let rest for 1- min. Meanwhile, grease two
baking sheet, Roll dough into a 12" x 10" rectangle. Cut into 20
12" x 1/2" strips. Gently pull each strip into a rope about 16"
long. Shape into pretzels. Place pretzels 1/2" apart on the
prepared baking sheets. Bake in a 475F oven for 4 min. Remove from
oven. Reduce oven temperature to 350F.
Meanwhile, dissolve the two Tbsp salt in the boiling water. Reduce
heat. Lower pretzels, four or five at a time, into simmering
water. Simmer for two min, turning once. Remove with a slotted
spoon and drain on paper towels. Let stand on towels only a few
seconds (if left too long, they stick). Then place 1/2" apart on
well-greased baking sheets,
Brush pretzels with a mixture of egg white and one Tbsp
water. Lightly sprinkle with sesame seeds, poppy seeds, or coarse
salt. Bake in the 350F oven for 20 - 254 min or until golden
brown. Remove from baking sheet and cool on a wire rack. if
desired, serve with cheddar sauce.
Cheddar Sauce: In a small saucepan, melt one Tbsp margarine or
butter. Stir in four tsp all purpose flour and a dash ground red
pepper. Add 1/2 C milk all at once. Cook and stir one min
more. Stir in 1/2 C shredded cheddar cheese until melted.
Makes 2/3 C
Whole Wheat Soft Pretzels: Prepare soft pretzels as directed,except
substitute 1 1/2 C whole wheat flour for 1 1/2 C if stirred-in
all-purpose flour.
Shape each pretzel by crossing one end over the other to form a
circle, overlapping about four inches from each end. Take one end of
dough in each hand and twist once at the point where dough
overlaps. Lift each end across to the edge of the circle opposite
it. Tuck ends under, moisten, and press to seal.
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Per Serving (excluding unknown items): 165 Calories; 2g Fat (12.2%
calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : Serve plain or sprinkled with poppy seeds, sesame
seeds, or coarsse salt. Can also serve with Cheddar sauce
NOTES : A 1 oz serving (6 pretzels) has cal 110, fat 1g, low cholesterol.