Servings: 14
Yield: 14 pretzels
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
Categories: Fleischmann's Yeast, Snacks
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Active Dry Yeast, * see notes
2 tablespoons sugar
Salt
2 tablespoons vegetable oil
1 cup milk
Water
2 eggs, lightly beaten with
1 tablespoon water
Coarse salt
Poppy seeds or sesame seeds
Grated Parmesan cheese
Mustards for dipping (optional)
1. In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2 teaspoons salt.
2. Heat milk, 1/2 cup water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at medium speed. Increase speed to high; beat additional 2 minutes. Stir in enough additional flour to make a soft dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 30 to 40 minutes or until doubled in size.
3. Punch dough down. Divide dough into 48 portions. Roll each piece into a 12-inch rope. To shape into pretzel curve ends of rope to make a circle, crossing ends at top. Twist end once and lay down over bottom of circle. Cover shaped pretzels; let rest 5 to 10 minutes or until risen slightly.
4. Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce heat to simmering. Place 4 to 5 pretzels in boiling water, cook 20 seconds, turning once to cook both sides. Remove and drain on wire rack. Repeat with remaining pretzels.
5. Place pretzels on greased baking sheets. Brush with beaten egg and sprinkle with coarse salt, poppy or sesame seeds. Bake at 350ºF for 35 to 45 minutes or until done. Cool pretzels on wire rack. Serve with a selection of mustards.
____________________
Variations
HERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves, marjoram and oregano. Sprinkle with dill seeds before baking.
CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese before baking.
BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for 35 to 40 minutes.
GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail pretzels. Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch diameter. Shape into a pretzel of 12-inch diameter. Let rest for 15 minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at 375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giant pretzel. Serve with mustard selection. Giant pretzel can also be sliced for serving.
Yield: 14 pretzels
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
Categories: Fleischmann's Yeast, Snacks
4 cups all-purpose flour (4 to 4 1/2 cups)
1 package Fleischmann's® Active Dry Yeast, * see notes
2 tablespoons sugar
Salt
2 tablespoons vegetable oil
1 cup milk
Water
2 eggs, lightly beaten with
1 tablespoon water
Coarse salt
Poppy seeds or sesame seeds
Grated Parmesan cheese
Mustards for dipping (optional)
1. In large bowl thoroughly mix 1 1/2 cups flour, undissolved yeast, sugar and 1 1/2 teaspoons salt.
2. Heat milk, 1/2 cup water and oil to 120º to 130ºF. Add to dry ingredients and beat 2 minutes at medium speed. Increase speed to high; beat additional 2 minutes. Stir in enough additional flour to make a soft dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 30 to 40 minutes or until doubled in size.
3. Punch dough down. Divide dough into 48 portions. Roll each piece into a 12-inch rope. To shape into pretzel curve ends of rope to make a circle, crossing ends at top. Twist end once and lay down over bottom of circle. Cover shaped pretzels; let rest 5 to 10 minutes or until risen slightly.
4. Bring 2 quarts water and 2 tablespoons salt to boil in large pot; reduce heat to simmering. Place 4 to 5 pretzels in boiling water, cook 20 seconds, turning once to cook both sides. Remove and drain on wire rack. Repeat with remaining pretzels.
5. Place pretzels on greased baking sheets. Brush with beaten egg and sprinkle with coarse salt, poppy or sesame seeds. Bake at 350ºF for 35 to 45 minutes or until done. Cool pretzels on wire rack. Serve with a selection of mustards.
____________________
Variations
HERB PRETZELS: Add to dry ingredients: 3/4 teaspoon each: thyme leaves, marjoram and oregano. Sprinkle with dill seeds before baking.
CHEESE PRETZELS: Sprinkle plain pretzels with grated Parmesan cheese before baking.
BAKED COCKTAIL PRETZELS: Form pretzels as above. Let rest for 5 minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at 350 F for 35 to 40 minutes.
GIANT PRETZEL: Form dough into a giant pretzel instead of cocktail pretzels. Roll dough into a 5 to 5 1/2 foot long rope of about 1-inch diameter. Shape into a pretzel of 12-inch diameter. Let rest for 15 minutes. Brush with beaten egg and sprinkle with salt or seeds. Bake at 375 F for 25 to 30 minutes. To serve, place cocktail pretzels inside giant pretzel. Serve with mustard selection. Giant pretzel can also be sliced for serving.
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