A great way to integrate festive fun into any occasion – not just Halloween. The recipe is simple and the possibilities are endless. Use the dough to shape spiders with eight legs or pumpkin shapes. This can also be great for kid’s birthdays – pretzels are fun to make with kids in the kitchen and you can let them shape their own initials.
Ingredients
- 3 1/2 C. all-purpose flour
- 2 Tbs. sugar
- 1 tsp. salt
- 1 pkg. active dry yeast
- 1 C. water
- 1 Tbs. margarine
- 1 Tbs. water
- 1 egg yolk, beaten
- Coarse salt for topping
Directions
Mix 1 C. flour, sugar, salt and undissolved yeast.
Heat 1 C. water and margarine to 120-130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add 1/2 C. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretxels or other shapes.
Place on greased baking sheets.
Cover; let rest 5 minutes. Mix egg yolk and 1 Tbs. water; brush on pretzels. Sprinkle with coarse salt.
Bake at 375 degrees 15 minutes or until done. Cool on racks.
Heat 1 C. water and margarine to 120-130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add 1/2 C. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretxels or other shapes.
Place on greased baking sheets.
Cover; let rest 5 minutes. Mix egg yolk and 1 Tbs. water; brush on pretzels. Sprinkle with coarse salt.
Bake at 375 degrees 15 minutes or until done. Cool on racks.
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