12:17 AM 3/20/98
fred towner rfc

  Title: German Soft Pretzels
 Categories: Pretzels, Bread, Yeast, Pretzels, Soft
      Yield: 1 servings

      1 pk Active dry yeast
      1 c  Warm water
  2 1/2    To 3 cups all purpose flour
      2 tb Salad oil
      1 tb Sugar
      6 tb Baking soda in 6 cups water
           Coarse salt

  In a bowl , dissolve yeast in water.  Add 1 1/2 cups of the flour,the
  oil,and sugar.  Beat for about 3 minutes to make a smooth batter.
  Gradually stir in enough of the remaining flour to form a soft dough.
  Turn out onto a floured board and knead until smooth and satiny(about
  5 minutes) adding flour as needed to prevent sticking.  Place dough
  in a greased bowl; turn over to grease top. Cover and let rise in a
  warm place until double(about 1 hour). Punch down dough, turn out
  onto a floured board,and divide into 12 pieces.  Shape each into a
  smooth ball by gently kneading. Then roll each into a smooth rope
  about 18 inches long, and twist into a pretzel shape. Place slightly
  apart on a greased baking sheet turning loose ends underneath.  Let
  rise, uncovered,until puuffy(about 25 minutes) Meanwhile, in a
  3-quart stainless steel or enameled pan(not aluminum) bring soda
  water to a boil; adjust water to keep water boiling gently. With a
  slotted spatula, lower 1 pretzel at a time into pan. Let simmer for
  10 seconds on each side,then lift from water,drain briefly on
  spatula, and return to baking sheet.  Let dry briefly, then sprinkle
  with coarse salt and let stand,uncovered, until all have simmered.
  Bake in a preheated 425 degree oven for 12 to 15 minutes or until
  golden brown. Transfer to racks; serve warm with butter, mustard or
  even cream cheese. Or let cool completely,wrap airtight,and freeze.
  To reheat, place frozen on ungreased baking sheets and bake in a
  preheated 400 degree oven for about 10 minutes or until hot. Makes 1
  dozen pretzels.

  From: Kathy Murphy

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: 90-Minute Soft Pretzels
 Categories: Pretzels, Yeast, Bread
      Yield: 12 servings

  3 1/2 c  All-Purpose Flour; unsifted
      2 tb Sugar
      1 ts Salt
      1 pk Active Dry Yeast
      1 c  Water
      1 tb Water
      1    Egg Yolk; beaten
           Course salt

  Mix 1 cup flour, sugar, salt and undissolved yeast.  Heat 1 cup water
  and margarine to 120 to 130 degrees.  Gradually add to dry
  ingredients; beat 2 minutes at medium speed of mixer.  Add 1/2 cup
  flour. Beat at high speed 2 minutes.  Stir in enough additional flour
  to make a soft dough. On floured board, knead 5 minutes.  Set in
  greased bowl; turn to grease top. Cover and let rise in warm,
  draft-free place 40 minutes.

  Divide dough into 12 equal pieces.  Roll each into a 20-inch rope.
  Shape into pretzels or other shapes.  Place on greased baking sheets.
  Cover; let rest 5 minutes.  Mix egg yolk and 1 tablespoon water;
  brush on pretzels. Sprinkle with coarse salt.  Bake at 375 degrees 15
  minutes or until done. Cool on racks.

  This recipe is from Fleischmann's Yeast.  Published in the Houston
  Chronicle January 8, 1992.

  From: Helen Peagram


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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Philly Soft Pretzels
 Categories: Pretzels, Bread, Yeast
      Yield: 1 servings

      1 tb Dry yeast
  1 1/4 c  Warm water
      3    4 cups flour
      2 ts Salt
      4 ts Baking soda
           Kosher or margarita salt

  Dissolve yeast thoroughly in 1/4 cup warm water.  Mix 3 cups flour
  and salt in large bowl.  Add yeast with remaining 1 cup water. Add
  enough additional flour to make dough stiff.  Knead 10 minutes or
  till dough feels elastic. Form into ball.  Place in bowl and spread
  with butter. Cover with towel and let rise till doubled, about 45
  minutes. Divide dough into 12 small balls and roll between hands (or
  on counter) to form a rope.  Form into pretzel shapes, wetting and
  pinching ends firmly.  Dissolve baking soda in 4 cups water and bring
  to a boil.  Drop pretzels, a few at a time, in water and boil till
  they float to the top, about 1 minute. Remove and drain. Place on
  buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20
  minutes or till golden brown. Place on rack to cool.

  From: Tiffany Hall-Graham
