"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pennsylvania Dutch Pretzels, by Samantha Moore's Family, is from "KICK IT UP",
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Samantha Moore's Family Added: Saturday, October 11, 2008
1 package fast-rising yeast 1 tbsp sugar 4 1/2 cup all-purpose flour 1 1/2 tsp salt 1 1/2 cups very warm water 1 egg, lightly beaten 1 1/2 teaspoons coarsely ground salt,or sea salt
Preheat oven to 425 degrees. Grease 2 baking sheets. Mix yeast, sugar, flour and salt in a large bowl. Stir in water and mix until dough holds together. Turn dough out onto a lightly floured surface. Divide into 16 portions. Roll each portion of dough in a 20-inch rope.Form into pretzel shapes. Place pretzels on prepared baking sheets. Cover each sheet with a cloth. Let rise in a warm place for about 10 minutes. Brush each pretzel with beaten egg. Sprinkle with course salt. Bake pretzels until golden brown, about 15 minutes. Preparation Time 35 minutes Cooking Time 15 minutes
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