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Pretzels Recipe

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This recipe for Pretzels, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Perales
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Milk
1 pkg. yeast
1/2 Cup Warm Water
1/2 Cup Sugar
1/4 Cup Vegetable Oil
6 3/4 Cups Flour
3/4 tsp. plus 3 Tbls.Table Salt
1 Egg
2 Quarts Plus 1 Tbls. Water

4 tsp. Coarse Salt

Directions:
Directions:
Boil Milk; let cool. In a large bowl, sprinkle yeast over 1/2 Cup warm water, stir & dissolve. Add cooled milk, sugar and oil. Stir in 3 Cups Flour to make a smooth batter. Cover and let rise in warm place until double in size (about 45 minutes). Stir into dough so it falls. Combine in another bowl, baking powder, 1 1/2 tsp salt and 3 Cups flour. Stir into dough, adding one cup at a time. Turn dough out onto a well floured surface. Knead for 5 to 10 minutes until smooth and elasticity. Roll dough into a rectangle. With a sharp knife, cut into strips 1 1/4 inch wide. Using the palms of your hands, roll each strip into a rope. To make pretzel shape, form rope into an inverted U shape facing downward, cross ends, leaving a 3 inch 'tail' on each side and a loop above. Cross bottom tail over top tail and bring each tail up to opposite sides of the loop. Press ends FIRMLY onto loop. Repeat with remaining ropes. Set pretzels aside and let rise uncovered for 30 minutes. Meanwhile in large saucepan, bring 2 quarts water to a gentle boil. Add 3 Tbls. salt and stir to dissolve. Preheat oven to 350. With a large slotted spatula, lower pretzels one at a time into water. Let pretzels boil for 2 seconds, then remove and drain off water. Place on a well-greased cookie sheet 1 to 2 inches apart. In a bowl use a fork to beat egg with 1 Tbls. water, and brush mixture over top of pretzels. Sprinkle with coarse salt. Bake for 18 to 20 minutes or until golden brown. Pretzels can be frozen and reheated.

 

 

 

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