Title: Home Made Pretzels
Categories: Snack
Yield: 24 Servings
| 1 | pk | Yeast ;dry |
| 1 1/2 | c | Water ;luke warm |
| 1/2 | c | Brown sugar |
| 5 | c | Flour |
| | | Baking soda for water bath |
| | | Salt for sprinkling * |
*Coarse salt - ex. Diamond Kosher Salt (available in N.Y. area) or any
other company sold in your area. 1. In a large bowl, dissolve the yeast in
a little of the warm water. Add the rest of the water, the sugar and flour.
Knead for 3 to 5 min., until you have a smooth elastic dough. Cover and let
rest for 15 min. 2. Preheat the oven 450 degrees. Fill a large pot of water
and add 1 tablespoon of baking soda for each cup of water. Bring to boil.
3. Cut the dough to 4 parts. ROll into balls and let rest for 5 min. Roll
the ball of dough under your palms into 1 inch thick ropes. Cut each into 6
strips. Let rest again. Then roll the 2 inch strips into thin pencils of
dough. 4. Twist them into pretzels by forming a U , with the open end
towards you. Pick up the ends of the U and cross the arms. You can give
them a second twist if you'ld like. Then bring the ends up and press them
onto the arc of the U. 5. Drop the twisted pretzels into boiling water for
15 seconds, just until they rise to the top. Remove with a skimmer and
place on a greased and salted cookie sheet. Sprinkle the top with coarse
salt and bake 8 to 10 min. until golden brown. Stu Talkofsky BSNX01A
~-------- ~Inspired by Newsday (L.I.newspaper) May 20, 1992