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Pretzels

IngredientsPennsylvania Dutch Cooking from AlansKitchen.com

  • 1 - cup milk
  • 1/2 - cup butter
  • 1-1/2 - Tablespoons sugar
  • 1/2 - teaspoon salt
  • 1 - yeast cake
  • 1/4 - cup lukewarm water
  • 1 - egg white, well beaten
  • 3-3/4 - cups flour
  • 1 - egg yolk

Directions

Preheat oven to 400 F.

  1. In a large saucepan, scald milk, add butter, sugar, and salt.   When mixture is lukewarm, stir in yeast softened in warm water, and the egg white. 

  2. Stir in flour gradually, enough to make soft dough.  Knead dough on floured board for 3 to 4 minutes, cover, and let rise in warm place until doubled. 

  3. Punch down and roll out on floured board.   Cut into thin strips, finger width, shape into pretzels, pinching ends together. 

  4. Let stand on board until they begin to rise.  Fill a large, shallow pan half full of water. 

  5. When very hot, not boiling, drop pretzels in, one at a time.   Cook them under the boiling point on one side, turn and cook on other. 

  6. Drain, brush with beaten egg yolk, sprinkle with coarse salt or caraway seeds.  Bake on buttered baking sheet in oven for 15 minutes.

The story goes that pretzels are twisted because they represent angels with their arms crossed in prayer.

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