 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
PRETZEL ROLL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Dallas, Texas in 1981. Ingredients:
1 cup milk |
2 tablespoons butter |
2 tablespoons granulated sugar |
2 tablespoons salt |
2 tablespoons caraway seeds |
1-1/4 cups water |
1 package quick rising yeast |
6 cups all purpose flour |
Directions:
1. In small saucepan heat milk, butter, sugar, salt, caraway seeds and water.
2. When butter is melted and sugar and salt are dissolved set pan aside and cool to warm.
3. When liquid mixture reaches 105 place it in a heavy duty mixer and add yeast to the liquid.
4. Stir to dissolve thoroughly.
5. Add 5 cups flour to the bowl and mix on low until dough begins to pull away from side of bowl.
6. Using dough hook knead in remaining flour until dough is very smooth about 5 minutes.
7. Place on a plastic cutting board then cover and allow to rise until doubled about one hour.
8. Punch dough down then for each pretzel cut off a piece of dough about the size of a golf ball.
9. Roll into rope about 10 long and form into pretzel looping one end just past middle of rope.
10. Cross the other end over it pinching dough slightly where the ends meet.
11. Place pretzels on a floured tea towel and allow rising for 15 minutes.
12. Preheat oven to 400 then bring 8 quarts of water to boil.
13. Gradually boil pretzels 5 at a time until they float.
14. Remove carefully from water and with slotted spoon place on greased baking sheet.
15. Bake at 400 until golden brown about 25 minutes.
|
|