"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pretzels Recipe

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This recipe for Pretzels, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Kimball
Added: Monday, October 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 425 for 15-20 minutes. Brush with butter and sprinkle with sugar and cinnamon.

 

 

 

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