Soft Pretzels
appetizers
1 cup water
2 tablespoon yeast
1 teaspoon liquid malted barley
1 tablespoon sugar
1 tablespoon shortening
1/2 egg
1 teaspoon salt
3 cup bread flour
1/3 cup liquid malted barley
2 egg white
1 tablespoon kosher salt
COMBINE WATER, YEAST, 1 TEASPOON MALT, AND SUGAR ALLOW TO WORK FOR 10-15 MINUTES, UNTIL FROTHY COMBINE YEAST MIXTURE, SHORTENING, EGG, SALT, AND 1-2/3 CUP BREAD FLOUR IN A FOOD PROCESSOR PROCESS TO COMBINE INGREDIENTS WELL ADD 1 CUP FLOUR AND PROCESS UNTIL MIXTURE CLEANS THE BOWL- ADDING FLOUR OR WATER AS NEEDED TO MAKE DOUGH MOIST, NOT STICKY OR DRY TURNOUT ONTO A LIGHTLY FLOURED BOARD KNEAD UNTIL VERY SMOOTH AND ELASTIC PLACE INTO A GREASED BOWL, TURN TO COAT COVER AND PUT IN A WARM PLACE TO RISE FOR 90 MINUTES, UNTIL DOUBLED PUNCH DOWN AND DIVIDE INTO EQUAL PORTIONS ROLL EACH PIECE INTO AN 18-INCH ROPE AND TWIST INTO A PRETZEL SHAPE (PINCH AT ENDS TO SEAL) HEAT 8 CUPS WATER AND REMAINING 1/3 CUP MALTED BARLEY TO A SIMMER, IN A SAUCEPAN, OVER A MEDIUM FLAME ADD 1 PRETZEL, SIMMER FOR 30 SECONDS ON EACH SIDE, AND DRAIN WELL REMOVE TO A COOKIE SHEET REPEAT WITH REMAINING PRETZELS BRUSH WITH EGG WHITES BAKE @ 400 DEGREES FOR 20 MINUTES DIP INTO KOSHER SALT SERVE HOT OR WARM, WITH ASSORTED MUSTARDS
From: "Mark " Date: 22 Feb 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 10 servings