Whenever I go to the ball-game or the mall, I am always certain to look around for the pretzel vendors. Ah, soft pretzels. Such a simple device really, but it is genius none the less. Warm flour, baked just right, and it goes well with cinnamon, or raisins which are my favorite! As a matter of fact, why not just add both?
Prep Time : 50 Minutes
Cook Time : 15 Minutes
Ready In : 1 Hr 5 Minutes
Ingredients
* 2 (.25 ounce) packages active dry yeast
* 2 cups warm water (110 degrees to 115 degrees)
* 1/2 cup sugar
* 2 teaspoons salt
* 1/4 cup butter or margarine, softened
* 1 egg
* 6 1/2 cups all-purpose flour
* 1 egg yolk
* 2 tablespoons water
* coarse salt
Directions
1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours. Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet. In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees F for 15 minutes or until brown.
Sunday, May 1, 2011
Pretzel served with Cheddar and Sauce
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This looks delicious! But that white salt looks like the salt used to salt the streets when it snows lol.
ReplyDeleteYes, I concur, the salt is huge!! I think that it is fitting because the pretzel is pretty big itself. A very popular salt that is used on large pretzels is Kosher Salt. This salt typically contains no additives, like iodide for instance. In the past, salt was used for preserving meat. In this instance it is used for flavoring (and as you put it salting roads, which is sometimes sand instead of salt).
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