* Exported from MasterCook *
Soft Pretzels #1
Recipe By :
Serving Size : 12 Preparation Time :0:35
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk -- not fatfree
1/4 cup water
1 1/2 tablespoons sugar
2 1/4 teaspoons active dry yeast
2 1/4 cups all-purpose flour -- to 2 1/2C
2 tablespoons butter -- softened
1 1/4 teaspoons fine sea salt
3 cups hot water
1/2 cup baking soda
1 egg yolk -- lightly beaten
1 tablespoon water
coarse salt -- optional
1. In a sm saucepan heat and stir milk, the 1/4C water and the
sugazr over low heat until warm (110 - 115F). Pour into the lg bowl
of a freestanding electric mixer. Sprinkle with yeast; let stand
about 5 min or until foamy. Add 2 1/3C of the flour, the butter, and
the 1 1/4t salt. Using the hook attachment, beat on low speed for 2
- 3 min or until combined, scraping sides of bowl occasionally. Beat
on med-low speed for 8 - 10 min or until a soft dough forms. (The
dough should pull away from sides of bowl but stil be slightly
sticky. If it is too sticky beat in the additioal flour.)
2. Turn dough out onto a clean, dry work surface. Knead a few
times, then shape dough into a ball. Place in a lightly greased
bowl, turning once to grease surface of dough. Cover and let rise in
a warm place until doubled in size (about 1 hr).
3. Preheat oven to 450F. Line a lg baking sheet with parchment
paper; set aside.
4. Punch dough down. Turn out onto a clean, dry work
surface. Divide dough into 8 portions. Roll and stretch each
portion into a 30" rope. If the dough seems tight and does not want
to stretch, cover and let rest about 10 min or until it relaxes.
5. To shape each pretel hol one end of a rope in each hand and form
a U shape. Cross the ends over each other twice. Then lift the ends
across to the bottom of the U shape; press to seal.
6. In a deep dish or pot slightly larger than each pretzel, stir
together the 3C hot water and the baking soda. Using a slotted
spoon, lower pretzels, one at a time, into baking soda mixture for 10
sec. Remove pretzels and place on paper towels to blot the bottoms
dry. Arrange 2" apart on the prepared baking sheet.
7. In a sm bowl combine egg yolk and the 1T water. Brush pretzels
with egg yolk mixture. If desired, sprinkle with coarse salt. Bake
for 10 - 12 min or until deep golden brown. Cool slightly on a wire
rack; serve warm.
Make 8 pretzels
Source:
"Fall Baking, 2013"
Start to Finish Time:
"1:00"
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Per Serving (excluding unknown items): 125 Calories; 3g Fat (22.7%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber;
25mg Cholesterol; 2743mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2013 - 0931