* Exported from MasterCook *
Anne's Pretzels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pretzels
Amount Measure Ingredient -- Preparation Method
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Auntie Anne's Pretzels
Notes: The longer and thinner you can make the dough rope, the more like
Auntie Anne's they will be. (Of course I don't have the counter space!) I
would like to thank Adrienne for this one! Many, many thanks.
Ingredients:
1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
To taste, coarse salt
2 - 4 tbsp butter (melted)
Preparation Instructions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a
baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be
certain to stir often. After dough has risen, pinch off bits of dough and
roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel
in soda solution and place on greased baking sheet. Allow pretzels to rise
again. Bake in oven at 450F for about 10 minutes or until golden. Brush
with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie
Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow
bowl (big enough to fit the entire pretzel) and in another shallow bowl
make a mixture of cinnamon and sugar. Dip the pretzel into the butter,
coating both sides generously. Then dip again into the cinnamon mixture.
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* Exported from MasterCook *
Aunt Annie's Pretzels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pretzels
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Apple Chunk Bread
2/3 c milk
3 tbsps vegetable oil
1 1/2 tbsps sugar
1/4 tsp cinnamon
1 tsp salt
2 c bread flour
2 tsps yeast
3/4 c apple, peeled and chopped
Add ingredients in order, adding apple pieces with liquid ingredients.
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* Exported from MasterCook *
Baked Pretzels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pretzels
Amount Measure Ingredient -- Preparation Method
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1 1/2 tsp yeast
1/2 tsp salt
2 cups bread flour
1/2 can egg substitute
1/4 cup water
1 egg white
1 tbsp water
Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the
order suggested by the bread machine manufacturer and process on the dough
cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat
cooking spray. When the dough cycle is complete, remove dough and place on
lightly-floured surface. Roll dough into 12x4-inch rectangle and cut into 8
(12-inch) strips. Pull each strip to about 14 inches in length. Form dough
into pretzel shape: Make a circle; cross the ends at the top, twist the
ends once and lay over the bottom of the circle. Pretzel logs can also be
shaped just by making rolled dough into a 12- to 14-inch rope. Place
pretzels on prepared baking sheet. In a small bowl, combine egg white with
1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels
with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20
seconds. Serve with mustard or cheese dip.
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* Exported from MasterCook *
Big Soft Pretzels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pretzels
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
BIG SOFT PRETZELS
2 T yeast 4 1/2 cups very warm water 3 T honey 2 T salt flour, see below
Place above in Bosch or mixer, add flour til it cleans bowl. Knead 5-6
minutes, making sure dough isn't too sticky.
Divide into 2 balls. Flatten into rectangles. Slice 1/2" slices with a
pizza cutter (the long way in to ropes). Shape in to pretzels or any shape
you want (hearts, kids' initials, etc). Let rise a few minutes. Bake 425F
about 15 minutes (til slightly brown). When they come out of oven, spray
with water or buttery spray and sprinkly with salt or herbs or
cinnamon/sugar. Store in ziplocs while still slightly warm.
*
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* Exported from MasterCook *
Philadelphia Soft Pretzels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pretzels
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
1 tbsp sugar
2 cups room temp water
1 tbsp yeast
1 cups flour - white wheat
2 tsp malt powder
1 tsp salt
2 1/2 - 3 cups unbleached flour (more since w. wheat reduced)
Mix sugar, water and yeast. Add white wheat flour, malt, salt and enough
unbleached flour to make a soft but not sticky dough. Knead well and place
in bowl till doubled.
Divide dough into 16 pieces. Roll each into a log and shape logs into
pretzels. Boil 6 cups water with 2 tbsp baking soda. Put 4 pretzels at a
time in water and cook for 1 minute. Transfer to lightly greased baking sheet.
When all boiled, paint with egg glaze and sprinkle with salt or seeds, then
bake in preheated 450F oven for 12 - 15 minutes or until well browned.
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* Exported from MasterCook *
Salted Pretzels (Sourdough)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread, Sourdough, Pretzels
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
2 cups culture from first proof sourdough
1 tbsp oil
1 tsp salt
1 tbsp sugar
cup warm water
3 cups white bread flour
1/4 cup baking soda
coarse salt
Measure culture into large bowl. Add oil, salt and sugar to warm water and
mix. Add to culture and mix. Add flour, one cup at a time, stirring until
too stiff to mix by hand. Then knead about ten minutes.
Form into egg sized balls. Roll each ball between hands to form the 14 inch
rope. Shape and proof, covered, at 85 degrees for 1 hour
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* Exported from MasterCook *
Syrian Ka'ak (Pretzel like rings)
Recipe By : Jewish Holiday Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Miscellaneous
Pretzels Bread, "Foreign"
Amount Measure Ingredient -- Preparation Method
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1/2 cup lukewarm water
1 tbsp yeast
1 1/2 tsp salt
4 cups flour
1/2 cup margerine
1 tbsp anise seeds
3/4 tsp cumin seeds
1/4 tsp caraway seeds
1/4 tsp mahlep (ground cherry pit centers) -- optional
Stir water and yeast in small bowl. Put yeast mixture, flour,and margerine
in bowl and mix for 5 minutes as a soft dough is formed.
Grind seeds until well mixed, not pulverized. (Coffee bean grinder or
mortar and pestle). Let dough rise in warm place for 30 minutes. Preheat
oven 350F. Divide dough into 38 small balls. Roll each into snake
liikepiece about 10 inches long and 1/2 inch wide. Cut into 5" lenthts and
connect ends leaving a ring with a wide hole. Dip ka'ak into beaten egg and
then dip into sesame seeds. Place on lightly greased cookie sheet and bake
20-30 minutes until light brown and form. Using two cookie sheets, switch
position after about 12 minutes
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* Exported from MasterCook *
Whole Wheat Pretzels
Recipe By : Norma Wrenn
Serving Size : 1 Preparation Time :0:00
Categories : Pretzels
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
norma wrenn
1 Tsp active dry yeast
1/4 Cup warm water -- (110F)
1 3/4 Cups warm milk -- (110F)
3 Tablespoons honey
3 Tablespoons Butter Buds=AE
1/4 Cup wheat germ
5 1/2 Cups Whole Wheat Flour -- about
3/4 Teaspoon baking powder
1 3/4 Teaspoons salt -- omitted used
1/2 Teaspoon garlic salt
2 Egg
coarse salt
In a large bowl, dissolve yeast in warm water. Stir in milk, honey,
shortening, and wheat germ. Using a wooden spoon or electric mixer,
gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from
sides of bowl in stretchy strands. Cover and let stand in a warm place
until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of
the flour with the baking powder and the 1-3/4 teaspoons salt; set aside.
Punch dough down and stir in flour mixture. Turn onto a lightly floured
board and knead until smooth (about 5 minutes), adding flour as needed to
prevent sticking. Divide kneaded dough into 4 equal portions. Cut each
quarter into 12 equal pieces and roll each piece into a rope about 24
inches long. Cut in half and twist each half into a pretzel. Place
pretzels, slightly apart and with loose ends turned under, on well-greased
baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg
and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400F
oven for 10 to 12 minutes or until golden; transfer to a rack. After all
pretzels have been baked, turn oven off. Pile baked pretzels onto 2
ungreased baking sheets and set in turned-off oven for 2 to 3 hours or
overnight, until thoroughly dried (break one to test).
8 dozen
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