"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Quick, Easy Pretzels Recipe

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This recipe for Quick, Easy Pretzels, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T active dry yeast
1 T sugar
1 1/2 c warm water
1/2 t salt
4 C unsifted all-purpose flour

Directions:
Directions:
Preheat oven to 425. In a large bowl, sprinkle yeast over 1 1/2 cups warm water; stir with a rubber scraper until yeast is dissolved. In a small bowl, mix sugar, salt, and flour. Using a wooden spoon, stir dry ingredients into dissolved yeast. Add more flour, if necessary, to form soft sticky dough. Coat wooden cutting board with flour. Turn dough onto board. Knead about 4 minutes, adding more flour, if necessary, until dough is smooth and elastic. Cut dough into 4, 5, or 6 equal pieces. With floured hands, roll each piece of dough back and forth on floured cutting board until about 12" long. Place dough on greased cookie sheet in desired form, leaving adequate room for dough to expand, yet maintain shape, while cooking. In small bowl, mix together egg and 1 T water; brush on pretzels. (At this point, you may sprinkle with coarse salt or cinnamon sugar. You may leave toppings off, but still coat with egg mixture.) Bake 10 to 12 minutes or until golden brown.

Personal Notes:
Personal Notes:
Normally, pretzels take a long time because they have to raise. These don't, and you really can't even tell the difference.

This recipe is from the 5 Ingredients or Less cookbook, by the California Cookbook Company, 2002, and was donated by Susan Sullins.

 

 

 

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