Recipe Sharing

You all seemed to want me to send you pretzels the other day, so I thought it would be easier to share the recipe I have. Now this is for a breadmaker, so if you don't have one, run out and get one! Otherwise you have to activate the yeast with warm water and the sugar. Once it is foamy add the flour and the the other liquid. (consult a real baker, or read the instructions on the yeast package -I dunno)



1 cup beer (or water)
1 tbsp butter
2 tbsp sugar
1 tsp salt
3 cups (U.S.) white flour* (Canada ) 2-3/4 cups
3/4 tsp yeast

Glaze: 1 egg, lightly beaten with 1 tbsp water.

Coarse salt or sesame seeds

* In U.S. use Bread Flour; in Canada use either Bread Flour or All-Purpose Flour.
U.S. flour is milled differently or something.

-measure first 6 ingredients into baking pan as listed
-insert into baking chamber and select "dough/pasta"
-when cycle complete, remove dough to a lightly floured surface. If necessary knead in enough flour to make dough easy to handle.
-roll into a 14" X 9" rectangle
-with sharp knife cut into approx 18 14" X 1/2" strips
-gently pull each each strip into rope 16" long
- shape into pretzel: lay middle of pretzel on greased baking sheet with ends in opposite hands; cross about 1/2 way up and lay it down with the ends overlapping the curved middle section at the bottom.

DO NOT LET RISE **

combine egg & water, brush on pretzels and sprinkle with course salt or sesame seeds.

Bake at 350 F for 18 to 20 minutes or until done. (if using two trays, switch positions half way)


Mix up some mustard and a bit of mayo to make a great dip for them and enjoy!

** if you want to let them rise, you will have to drop them in simmering water (for about a minute or so) with a bit of baking soda in it to stop the rising.

My personal observations...I have yet to find a way to keep them for more than one day if I salt them. I have tried a number of storage ideas and yet the salt melts and makes them a bit soggy.

You can freeze the dough before you glaze & salt it, if you are not serving a bunch of people. That way you can cook only a few at a time and they will always be fresh.

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Well, I am only old enough to be a mother to a few of my readers :) That is good to know. I don't have anyone young enough to corrupt reading my blog either by the looks of things.

Have a good day all!