Friday, Oct 28, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Quick Pretzels

1 package Fleischmann's Active Dry Yeast

1 tablespoon brown sugar

1/4 cup warm water

1 1/2 cups warm milk

1 1/2 teaspoons salt

4 1/2 to 5 cups white flour, divided

1 egg, beaten

Kosher or coarse salt, optional

Combine yeast, brown sugar, and warm water in a large mixing bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy. Stir in warm milk and salt. Stir in 4 cups of flour, one cup at a time.

Turn out dough onto a lightly floured surface. Knead 5 minutes, adding as much of the remaining 1/2 to 1 cup flour as needed to form a smooth, elastic dough that is slightly sticky. Cover with a towel and let rest 5 minutes.

Preheat oven to 425 degrees. Cut dough into 24 pieces. Roll each piece into a 12- to 14-inch rope. Twist each rope into a pretzel shape and place on lightly greased baking sheet. Brush tops with beaten egg and sprinkle with salt.

Bake in preheated 425 degree oven 12 to 15 minutes, or until pretzels are golden brown. Remove from baking sheet and let cool briefly on wire racks. Serve warm.

Yield: 24 pretzels

Source: Breaking Bread with Father Dominic 2, reprinted with permission of Father Dominic Garramone and KETC, St. Louis

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