Soft Pretzel

Soft Pretzel

Custom Beverage Can / Bottle Cover (Coolie) with I Hate Soft Pretzel

$5.95

For 12 oz. (and up) cans or bottlesWhite outer surface adhered to inner Neoprene™ rubber insulatorFoldable with sewn seams and slotted bottomSize: 7 3/4″ Diameter x 4 5/16″ high x 4″ wide x 1/8″…

Fresh Baked Soft Pretzels, Jar of Cheese Spread Photographic Poster Print, 18x24

Fresh Baked Soft Pretzels, Jar of Cheese Spread Photographic Poster Print, 18×24

$39.99

Fresh Baked Soft Pretzels, Jar of Cheese Spread is digitally printed on archival photographic paper resulting in vivid, pure color and exceptional detail that is suitable for any museum or gallery display. Finding that perfect piece to match your interest and style is easy and within your budget!…

Soft Pretzels

$46.50

These are the original Mummert Sign Company rusted metal signs! Our artisans “age” each sign with edge wear, minor scratches and spots, and a special rusting process that separates our signs from all others. As a result, each looks like a piece of found Americana art, as if it were a genuine vintage sign. 12″ x 15″ (Click on image for close-up)…

Ingredients

4 to 4 1/2 cups all-purpose flour

1 package active dry yeast

1 1/2 cups milk

1/4 cup sugar

2 tbsp cooking oil

1 1/2 tsp salt

3 tbsp salt

2 quarts boiling water

1 slightly beaten egg white

Coarse salt or sesame seed

Oven 350 degree

Method

Â• In a mixer bowl combine 2 cups of the flour and the yeast.

Â• In a saucepan heat milk, sugar, oil and 1 1/2 teaspoons salt just till warm (115 to 120 degree); stir constantly.

Â• Add to flour mixture.

Â• Beat at low speed of electric mixer for 1/2 minute, scraping bowl.

Â• Stir in as much of the remaining flour as you can mix in with a spoon.

Â• Turn out onto a lightly floured surface.

Â• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Â• Shape into a ball.

Â• Place in a lightly greased bowl; turn once to grease surface.

Â• Cover, let rise in a warm place till double (about 1 1/2 hours).

Â• Punch down ; turn out onto a lightly floured surface.

Â• Cover; let rest 10 minutes.

Â• Roll into a 12×8-inch rectangle.

Â• Cut into 16 strips, each 12 inches long and 1/2 inch wide.

Â• Roll each into a rope 16 inches long.

Â• To shape into pretzels, start by shaping one rope of dough into a circle, overlapping about 4 inches from each end and leaving ends free.

Â• Take one end of dough in each hand and twist at the point where dough overlaps.

Â• Carefully lift ends across to the opposite edge of the circle.

Â• Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.

Â• Let rise, uncovered, 20 minutes.

Â• Dissolve 3 tablespoons salt in the boiling water.

Â• Lower 3 or 4 -pretzels at a time into boiling water, boil for 2 minutes, turning once.

Â• Remove with a slotted spoon to paper toweling, let stand a few seconds, then place 1/2 inch apart on a well greased baking sheet.

Â• Brush with a mixture of egg white and 1 tablespoon water.

Â• Sprinkle lightly with coarse salt or sesame seed.

Â• Bake in a 350 degree oven 25 to 30 minutes or till golden brown.

Â• Makes 16 pretzels.

Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.

She maintains her site at: http://www.lowcarbdiabeticdiet.com
Read her blog at: http://www.lowcarbdiabeticdiet.com/blog