Free Online Recipes
 |  

Sign Up login
 
 

EHS FCS Pretzels Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     EHS FCS Pretzels

Category   Desserts - Breads
Sub Category   None
Servings   Varied - up to 10 sm

Ingredients
DAY 1:
1 ¼ teaspoon dry yeast
¾ cup warm water
2 cups flour
1 tablespoon brown sugar
½ teaspoon salt
Vegetable spray
DAY 2:
 
¼ cup baking soda
2 cups water
Coarse Salt
Melted butter
Cinnamon Sugar
Italian Seasonings

Instructions
DAY 1: In mixer bowl, stir yeast, brown sugar, salt and warm water (105° - 120°) with a wooden spoon until the yeast is dissolved. Measure flour into a small bowl. Gradually add flour to liquid mixture, using the dough hook until flour is completely mixed in. Mix with dough hook for 2 minutes at a 4 speed setting. Place dough on clean counter; knead 3 minutes using clean, dry hands. Grease a plastic bag with vegetable spray. Place dough in bag and refrigerate. Clean up.
DAY 2: Preheat oven to 475°. Grease cookie sheet lightly or use sheet of parchment. Boil baking soda and water in a medium saucepan over high heat. Divide dough; shape pretzel however you want. Using a slotted spoon or spatula, dip each pretzel into baking soda water for 10 second; place on baking sheet. Sprinkle with salt (if desired). Baking in middle of oven 8 to 10 minutes or until golden brown. After baking, you may add melted butter and cinnamon sugar mixture ( 2 tablespoons sugar and ½ teaspoon cinnamon) or melted butter and Italian Seasonings.


Originally Submitted
12/13/2007





0 Out of 5 from 0 reviews

You can add this EHS FCS Pretzels recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.