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Homemade Pretzels

This Auntie Anne's Pretzels recipe uses Yeast, Brown Sugar, Ds Salt, Water, and Bread Flour. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 1/2 tsp
• 1 dash
• 1 1/2 cup
• 4 cup
• 2 tsp
• 2 cup
• 1/2 lb
• 2 tbsp
• White Sugar
• Brown Sugar

Method (preview)

1. 1

   Mix yeast, brown sugar, dash of salt and 1 1/2 cups water.

2. 2

   Let sit for five minutes.

3. 3

   Add bread flour.

4. 4

   Knead well.

5. 5

   Let rise for about one hour.

6. 6

   Grease baking sheet.

7. 7

   Mix baking soda and warm water.

8. 8

   Take a piece of dough and roll and shape into a pretzel.

9. 9

   The easiest way to shape is to roll into a rope, whatever size you prefer.

10. 10

    Bake at 425F for about 12 minutes.

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    While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).

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    Hi everyone!

13. 13

    While visiting Sam's yesterday I found a new bread book entitled

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    Polenta Bread 1/2 cup yellow cornmeal

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    Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally.

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    Stir in warm milk and 2 T shortening, cool until very warm (120 - 130 Deg F).

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    In large bowl, stir together yeast, brown sugar, salt and 2 cup flour.

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    Using mixer at low speed, gradually beat corn meal mixture into yeast mixture.

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    Increase speed to medium, beat 2 minutes.

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    Add 1 1/2 cup flour, beat 2 minutes.

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    Stir in enough additional flour to make a soft dough.

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    On lightly floured surface, knead until smooth and elastic -- about 8 minutes.

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    Dough will be slightly sticky.

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    Place in greased bowl - turning once. Cover with towel, let rise until doubled, about 50 minutes.

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    Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes.

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    Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and let rise until double - about 35 minutes.

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    Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and sound hollow when tapped.

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    Immediately remove from pans, brush tops with shortening, cool on racks.

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    Blanched whole almonds 1/2 cup butter

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    Sprinkle yeast and 1 tsp sugar over water, stir until dissolved.

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    Stir in warm milk and 1 cup flour until smooth.

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    Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes.

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    Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar until fluffy and light.

34. 34

    Add eggs one at a time, beating well after each addition.

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    Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast mixture: beat until mixture is well blended and forms a thick batter.

36. 36

    Pour batter into pan. Cober and let rise until doubled about 1 hour and 15 minutes.

37. 37

    Bake in 350F oven 40 - 45 minutes or until golden brown.

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    Cool on rack (in pan) 10 minutes.

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    Remove from pan and finish cooling on rack.

40. 40

    Updated Weekly!

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    New Recipe Section (Always In Progress!)! #

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    Http://www.geocities.com/Heartland/3053

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    Hi, everyone.

44. 44

    Actually I use a DAK Turbo V to make most breads.

45. 45

    This recipe is from the October 1989 issue of Bon Appetit.

46. 46

    Sun-Dried Tomato Rolls with Garlic makes 12

47. 47

    Garlic Oil 1/4 C olive oil

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    Sprinkle yeast and 1/4 tsp sugar over warm water in small bowl. Stir to dissolve. Let yeast mixture stand until foamy, about 10 minutes.

49. 49

    Combine remaining sugar, tomato juice, oil, eggs, and salt in a large bowl.

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    Add 1 cup of flour and whisk vigorously for 2 minutes.

51. 51

    Add yeast mixture, basil, and tomatoes.

52. 52

    Mix in enough flour 1/2 C at a time to form soft dough.

53. 53

    Knead dough on lightly floured surface until smooth and elastic, add more flour if necessary, about 5 minutes (dough will be slightly sticky).

54. 54

    Grease large bowl.

55. 55

    Add dough, turning to coat entire surface.

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    Cover bowl with plastic.

57. 57

    Let dough rise in warm area until doubled, about 1 hour.

58. 58

    For garlic oil -- Heat oil in small sauce pan until just warm. Stir in garlic. Cool.

59. 59

    Lightly grease muffin cups.

60. 60

    Gently punch dough down.

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    Knead on lightly floured surface until smooth.

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    Divide into 12 equal pieces.

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    Shape each piece into a ball, pulling edges under to create a smooth top.

64. 64

    Place rolls, rounded side up in prepared cups.

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    Using floured scissors, snip 1/2-inch-deep

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    X into top of each roll. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 20 minutes.

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    Preheat oven to 375 F. Gently brush rolls with garlic oil.

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    Bake until golden brown, about 20 minutes.

69. 69

    Remove rolls from oven, and brush again with garlic oil.

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    Transfer rolls to a rack and cool slightly before serving.

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    Enjoy!