05 November 2008

Soft Pretzels

I want cheese on my please.

all-purpose flour 2-3 cups
granulated sugar 2 tbsp
salt 1 tsp
active dry yeast (1 package) 1 tbsp
water 1 cup
butter or margarine 1 tbsp
flax seed 1/4 cup
egg yolk 1
water 1 tbsp

In a large bowl, combine 1 cup flour, sugar, salt and yeast. In a saucepan, over medium-high heat, heat water and butter to 120 to 130 degrees.
Add warm liquid to the yeast mixture; beat until well combined.
Stir in flaxseed and enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes.
Place dough into a well greased bowl and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 to 60 minutes.
Line baking sheet with foil. Lightly grease and set aside. Punch dough down, knead about 5 times.
Divide dough into 12 equal portions. Cover portions not being rolled. Roll each portion into a 16 inch rope; shape into a pretzel.
Place on baking sheet, cover and let rise 5 minutes.
Beat together egg yolk and water. Lightly brush on pretzels.
Sprinkle pretzels lightly with coarse salt and flaxseed, if desired.
Bake 15 minutes or until golden brown.
Serve with mustard or melted cream cheese for dipping.

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