Post by Tammy on Mar 15, 2005 0:33:04 GMT -5
1 cup warm water 4 cups water
1 package dry active yeast or 1 tbs. 2 tbs. baking soda
1 1/2 cups flour 2 tbs. coarse salt
2 Tbs. vegetable oil
1/2 tsp. salt
1 1/14 cup flour
Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir together until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for l hour.
Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18" lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees. or use your toaster oven.
Let pretzels rise for a 1/2 hour. Mix baking soda and water. Dip pretzels in water. Remove and place on a greased sheetpan. Sprinkle with coarse salt and bake for 12 minutes. If you are going to keep pretzels for more than a day, Don't sprinkle with salt - bake, cool and place in freezer. They microwave nicely to reheat. They don't keep well over a day without freezing, and if you freeze the salt, they get soggy.
1 package dry active yeast or 1 tbs. 2 tbs. baking soda
1 1/2 cups flour 2 tbs. coarse salt
2 Tbs. vegetable oil
1/2 tsp. salt
1 1/14 cup flour
Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour. Stir together until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for l hour.
Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18" lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees. or use your toaster oven.
Let pretzels rise for a 1/2 hour. Mix baking soda and water. Dip pretzels in water. Remove and place on a greased sheetpan. Sprinkle with coarse salt and bake for 12 minutes. If you are going to keep pretzels for more than a day, Don't sprinkle with salt - bake, cool and place in freezer. They microwave nicely to reheat. They don't keep well over a day without freezing, and if you freeze the salt, they get soggy.