LOCATION: Recipes >> German >> Pretzels 13
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Pretzels 13
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Pretzels
1 1/2 cups proofed batter
1 cup hot water
2 TBS butter
3 TBS sugar
2 tsp salt
5 1/2 cups flour
1 egg yolk
2 Tbs thick cream or evaporated milk
coarse salt
Add the 2 TBS butter, the TBS, sugar, and the 2 tsp salt to the
cup of hot water. Cool to lukewarm.
Put the proofed batter into a warm bowl. Add the water mixture
after it has cooled. Add 4 cups of flour, 1/2 cup at a time,
stirring after each addition.
Turn out onto a floured board and knead in approximately 1-1/2 cups
more of the flour. The dough will be very stiff.
Place the dough in a greased bowl, turn over, and cover. Let set
for 2 hours to proof.
On a board which has been scraped clean of flour break of pieces
of the dough about the size of a large egg. Roll each piece out
with the palm of your hands until it is about 18 inches long and
about 1/2 inch in diameter (46cm x 1-1/4cm). Twist into the shape
of a pretzel.
Place on a greased cookie tin. Brush them with egg yolk mixed with
the 2 TBS cream or evaporated milk. Cover and place in a warm spot
for 30 minutes for proofing.
After proofing, brush again with the egg and cream mixture, and
sprinkle with coarse salt.
Bake in a preheated 425F (220C) degree oven for 15 minutes.
Remove and cool on wire racks.
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft
center
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