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Salted Pretzel Roll (Salzbrezeln) (Germany) Recipe

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This recipe for Salted Pretzel Roll (Salzbrezeln) (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
cup warm water (110F, 45C)
1-1/8 teaspoon active dry yeast
1 teaspoon sugar
cup milk
1 teaspoon salt
4-1/2 teaspoons vegetable oil
4-1/4 cups all purpose flour
2 teaspoons salt
1 teaspoon baking soda
Coarse salt crystal

Directions:
Directions:
Grease a baking sheet; set aside. In a large bowl, dissolve yeast and sugar in water. Let stand until foamy, 5 to 10 minutes. Beat in milk, 1 teaspoon salt and oil. Beat in 2 cups flour. Let stand 10 minutes. Add enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 30 minutes. Punch down dough. Divide dough in half. Roll each half into a long roll; cut each into 12 pieces. Roll each piece into 14- inch rope. Twist and loop into pretzel shape. Cover and let rise 10 minutes. Preheat oven to 425F (220 C). Bring a large saucepan with water to boil. Add 2 teaspoons salt and baking soda. Drop pretzel into boiling water. Do not crowd pretzels in water. As soon as pretzels rise to the surface, use tongs or a slotted spoon to remove from water. Brush with melted oil and sprinkle with coarse salt. Bake @ 425 degrees for 10-12 minutes. Place on a thick towel.

 

 

 

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