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Italian Pretzels Recipe

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

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package dry yeast
1 cup warm water
4 cups flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fennel seed
3/4 cup vegetable oil
Coarse salt

Directions:
Directions:
In a small bowl, combine yeast and water. Mix well using a wooden spoon. In a medium-size mixing bowl, combine flour, salt, pepper and fennel seed. Mix well. Using a wooden spoon, stir yeast mixture and oil into flour. Mix until blended.
Turn out dough onto a lightly floured surface. Knead for 5 minutes to make a smooth, elastic dough. Place dough in a large mixing bowl. Cover bowl with plastic wrap, then clean towel, and place in a warm spot to rise. The top of a warm stove is an ideal place. Let dough rise until it's doubled in bulk, about 2 hours. Preheat oven to 350. Roll dough into pencil-wide strips about 10 inches long. Form into a pretzel shape or ring and place on a parchment-lined cookie sheet, spacing them about 2 inches apart. Using a pastry brush, brush the tops of the pretzels with water and sprinkle with coarse salt. Bake for 20 to 25 minutes, on until golden brown. Remove cookie sheet from oven. Using a metal spatula, remove the pretzels from the cookie sheet and place on wire cooling racks. Cool. Store in an airtight container.

Preparation Time:
Preparation Time:
3 hours

 

 

 

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