Thursday, April 14, 2011

Amish Preztles

Ok i LOVE preztles not just the hard ones but the soft ones! So this is like amazinnng!

(serves 24)

* 1 1/4 cups water (approx 105 degrees)
* 1 tablespoon yeast
* 1/4 cup brown sugar
* 2 cups occident flour (bread flour)
* 2 cups flour

Dipping solution

* 1/2 cup baking soda, into
* 3 cups hot water
* sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

# 1 Dissolve yeast into warm water.
# 2 Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
# 3 (Mix just until combined well) Let rise until doubled, at least 20 minutes.
# 4 Cut into long 'ropes'.
# 5 Shape into pretzel shapes, then dip into prepared dipping solution.
# 6 Place on well-greased cookie sheet and sprinkle with pretzel salt.
# 7 Bake at 500-550°F for 4-6 minutes until golden brown.
# 8 Dip face of pretzel into melted butter.
# 9 Variation: add 1 t vanilla to the dough.
# 10 Flavor variations.
# 11 Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
# 12 Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
# 13 Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
# 14 Salt is optional with this one

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