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Whole Wheat Carrot Pretzels | ||
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Pretzels | ||
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Pretzels
Ingredients:
1 cake yeast
1 1/2 c. warm water
1 tsp. salt
1 Tbs. sugar
4 c. flour
1 egg, beaten
coarse salt
1 cake yeast
1 1/2 c. warm water
1 tsp. salt
1 Tbs. sugar
4 c. flour
1 egg, beaten
coarse salt
Directions:
Dissolve the yeast in the warm water. Add the salt and sugar. Blend in the flour and knead the dough until smooth. As soon as the dough is kneaded, cut it into small pieces and roll into ropes. Twist the ropes into the traditional pretzel shapes and place the pretzels on paper-lined cookie sheets. Brush with the beaten egg and sprinkle generously with coarse salt. Bake immediately at 425 for 12 to 15 minutes, or until browned. These do not keep long.
HARD PRETZELS: Follow the preceding recipe, decreasing water to 1 1/4 c. and adding 1/4 c. butter. Make pretzels smaller and bake until well browned. These keep well.
Dissolve the yeast in the warm water. Add the salt and sugar. Blend in the flour and knead the dough until smooth. As soon as the dough is kneaded, cut it into small pieces and roll into ropes. Twist the ropes into the traditional pretzel shapes and place the pretzels on paper-lined cookie sheets. Brush with the beaten egg and sprinkle generously with coarse salt. Bake immediately at 425 for 12 to 15 minutes, or until browned. These do not keep long.
HARD PRETZELS: Follow the preceding recipe, decreasing water to 1 1/4 c. and adding 1/4 c. butter. Make pretzels smaller and bake until well browned. These keep well.
Filed under the following categories:
¬ Bread
¬ Bread
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