"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 Pretzels, by Jennifer Kimball, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 envelope dry yeast 1 1/2 c. warm water 2 tsp. salt 1/4 c. honey 5 T. sugar 4 1/4 c. flour 4 T. butter, melted 1 T. cinnamon
Dissolve the yeast in the warm water. Add salt, honey and 1 T. sugar. Mix in the flour. Knead until smooth. Divide into 16 pieces and shape into desired shapes. Don't rise. Bake at 425º for 15-20 minutes. Brush with butter and sprinkle with sugar and cinnamon.
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