"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Soft Hot Pretzels, by Joy Chanin, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 1/2 c. flour 1 1/2 c. warm water 1 pkg. yeast 1 T. sugar 1 T salt 1 egg, beaten Kosher salt (optional) raisins (optional)
Mix yeast with water, sugar and salt. Stir in the flour. Knead until smooth. Shape into pretzels or whatever shape you want. Place on ungreased cookie sheet. Brush with beaten egg. May sprinkle with Kosher salt. May press in raisins if you wish. Bake at 425º for 15-20 minutes.
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